Page 1

ONLIN E MA NOW AGAZINE VAILAB LE!

MAY / JUNE 2017

QA FISH WILD HARVEST UNITED SNACKS SOUTH COAST SYSTEMS CPACK LTD

W W W. F O O D A N D D R I N K N E W S . C O . U K


{ Editor’s Foreword }

Food Waste In England

PUBLISHER Planet Media & Design Ltd Brooke’s Mills, Huddersfield HD4 7NR

MANAGING DIRECTOR Jillian Evans

CREATIVE DIRECTOR Paul Roper

NATIONAL SALES MANAGER Emily Holroyd

CHIEF EDITOR Michelle Hodgson

SUB-EDITOR Rachael Whiteley

SOCIAL MEDIA Benjamin Wainman

CONTACT US: FACEBOOK @food&drinkmagazine

INSTAGRAM @food&drinkmagazine

TWITTER @food_drink_news

CONTRIBUTE info@planet-media.co.uk ADVERTISING advertising@planet-media.co.uk EDITORIAL editorial@planet-media.co.uk MAG SUBSCRIPTIONS subscriptions@planet-media.co.uk

F

ood waste is once again hitting the headlines, with a recent report, ‘Food Waste in England’, released by the Environment, Food and Rural Affairs select committee in April. The report was critical of household and supermarket waste for both financial and environmental reasons. Recommendations included looking again at confusing ‘Best before’ labels, ensuring retailers give excess food to charities, creating more re-sealable packaging for longer life after opening, and teaching youngsters about food waste. The wonky fruit and veg debate continued, with Committee Chair, Neil Parish, saying: “Knobbly carrots and parsnips don’t cook or taste any different. It’s high time we saved them from the supermarket reject bins”. In this edition, we focus on brewing; logistics, transport, refrigeration and warehousing; barbecue meat, fish and poultry; and cooking sauces – along with the latest news and industry developments.

Michelle Hodgson CHIEF EDITOR

Food & Drink News is published by Planet Media & Design Ltd. Company registered in England & Wales, number 09365661. All material is the copyright of Planet Media & Design Ltd. All rights reserved. Food & Drink News is the property of Planet Media & Design Ltd. This publication may not be reproduced or transmitted in any form, whole or part, without the written permission of a Director of Planet Media & Design Ltd. Liability: while every care is taken in the preparation of this magazine, the publishers can not be held responsible for the accuracy of information herein, or any consequence arising from it. In the case of company or product reviews or comments, these have been based upon the true and honest opinion of the Editor at the time of going to press.

May/June 2017 Food & Drink News

3


{ May / June 2017 }

ONLINE

Contents

E MAGAZINABLE! AIL NOW AV

05

INDUSTRY NEWS

20

THE MICHEL ROUX JR COOKERY SCHOOL

24

SQUIRES KITCHEN INTERNATIONAL SCHOOL

26

BREWING, BEER & CIDER FOCUS

31

THERMATEK®

32

LOGISTICS

35

CPACK LTD

36

GEA

38

QA FISH

42

SALTHOUSE & PEPPERMONGERS

44

JOHN COLEMAN BUTCHERS

48

SOUTH COAST SYSTEMS

50

WILD HARVEST

52

SHIRE FOODS OF NORFOLK

53

BRENNTAG UK & IRELAND

57

UNITED SNACKS

61

CAFFE CONCERTO

63

MODULAR PANEL SYSTEMS

TO VIEW THE 2017 FEATURES LIST PLEASE VISIT WWW.FOODANDDRINKNEWS.CO.UK OR CONTACT US AT +44(0)1484 321000 TO EMAIL A COPY TO YOU

4

May/June 2017 Food & Drink News


{ Industry News }

DURHAM DISTILLERY – THE REAL DEAL HANDCRAFTED SMALL-BATCH DISTILLERY Craft distiller Durham Distillery has launched its brand new Strawberry and Pink Pepper Liqueur, boosting its bespoke range of gin and vodka. The small-batch craft distillery, based on the outskirts of Durham, has been distilling since 2013 and is one of the UK’s most traditional distilleries, using only the highest quality ingredients and a 400-litre copper pot called Lily (after the owner’s daughter). Its Strawberry and Pink Pepper Liqueur has been produced using Durham Gin – their top quality handmade gin, infused with extra pink pepper for added warmth and fresh pressed strawberry juice. Originally producing solely Durham Gin, the company, founded and led by Jon

experienced success with previous launches its newest liqueur will now be available all year round. Managing the entire distilling process in-house, the team of six produces just a couple of hundred bottles at a time to ensure maximum quality, with absolutely no shortcuts taken. Jon Chadwick, founder and owner of Durham Distillery, explains: “We produce gin and vodka with genuine integrity – handcrafting small batches using traditional methods and excellent ingredients, by people who are truly passionate and knowledgeable about what they are doing.” Chadwick, branched into Durham Vodka and some seasonal products in 2014. Having

www.durhamdistillery.co.uk

MATTHEW CLARK TARGETS UNRIVALLED CUSTOMER EXPERIENCE WITH PARAGON’S MULTI-DROP ROUTING SOFTWARE Nationwide drinks distributor Matthew Clark has teamed up with Paragon to enhance customer experience while minimising the impact of deliveries on the environment. The company has adopted Paragon’s routing and scheduling software to manage its fleet of 225 commercial vehicles based across nine regional depots. This will ensure Matthew Clark provides a consistent and efficient delivery of drinks products, which is an essential part of the unrivalled service commitment its on-trade customers have come to depend upon. Matthew Clark undertook a review of the marketplace to identify multi-drop routing

software that would replace an existing system that was in use in seven of its nine depots. The Paragon solution was chosen for its greater planning accuracy, along with the availability of complementary modules that will enable the company to further enhance and future-proof the transport operation. The Paragon routing and scheduling software is already operational at three depots, with the roll-out to the remaining sites taking place over the coming months. Moving forward, deliveries will be scheduled by a central planning team, enabling the company to flex the boundaries of depots where necessary to achieve a reduction in

mileage and CO2 emissions. Customer order data is automatically transferred from Matthew Clark’s order management system to Paragon’s multi-drop routing software, so deliveries can be quickly and efficiently planned on a next-day basis. The schedules must factor in a wide range of delivery variables based on the company’s diverse product range and the different types of customer premises. Typically, each twoman delivery team handles 15 to 20 drops a day, with the company delivering to 16,000 on-trade locations such as pubs, bars, restaurants and hotels.Jacqui Allan, Head of Transport Planning at Matthew Clark, commented: “For us, a delivery service that is accurate and arrives on time is absolutely critical to gaining competitive advantage. Matthew Clark opted for Paragon to meet our requirements for a sophisticated multi-drop route planning tool that will calculate accurate and efficient delivery routes to meet the just-in-time requirements of the on-trade marketplace”.

www.paragonrouting.com www.matthewclark.co.uk

May/June 2017 Food & Drink News

5


{ Industry News }

NEW ZEALAND’S STAR PEANUT BUTTER GETS TESCO TICK Pic’s Peanut Butter, a simple, all-natural spread with a cult-like following down under, is now on sale in Tesco stores. Pic’s has revolutionised the peanut butter category in New Zealand. Despite launching at nearly twice the price of its competitors, Pic’s quickly became NZ’s market leader with

a 38% market share by value. The brand has driven a whopping 111% of the category value growth over the past four years – a figure that continues to increase as hitherto non-peanut butter eaters discover that not all peanut butters are created equal. Pic’s is now on sale in 13 countries, and in some 2,000 supermarkets and specialty stores across Australia. It is available throughout Southeast Asia, Japan and China, is in 200 outlets in California. Pic’s crunchy peanut butter is being distributed to 750 Tesco stores, with most taking the smooth as well. The 380g glass jars will have a recommended retail of £3.99. “We’ve been feeding it to Londoners through food shows and markets and selling it online,” says Pic Picot, owner and CEO. “But it’s just great to finally have it easy to find and to be helping Tesco make premium quality available to everybody.” Pic’s crunchy salted peanut butter won a 1 star in the UK’s 2016 Great Taste Awards and was highly commended in the ‘Grocery – other’ category in the UK Quality Food

Awards, where it was the only nonsupermarket distributed product to be shortlisted in its category. Pic’s Peanut Butter comes in four varieties, crunchy or smooth, salted or unsalted, in 200g, 380g and 1kg jars, as well as a 30g snack tube and single-serve sachets. Pic’s also produce almond butter and cashew butter as well as a cold-pressed peanut oil.

www.picspeanutbutter.com

MEET SPITFIRE HERITAGE GIN’S SISTER: NEW SUPERMARINE VODKA Spitfire Heritage Distillers has followed the runaway launch of its single estate, small-batch botanical gin with a vodka close to its heart - and born in Blighty. The artisan vodka at the heart of Spitfire Heritage Gin (gin is made from vodka) is, say its owners, so sublime it couldn’t be kept under wraps. In a bold move the young company chose to launch Supermarine Vodka – just 10 months after its highly acclaimed gin was introduced to the market. Even at 54% the vodka is so smooth it can be enjoyed neat, ideally from a frozen shot glass (or over ice and with tonic if preferred).

6

May/June 2017 Food & Drink News

Supermarine Vodka is named after the company that created the mighty WWII Spitfire – and Supermarine Vodka is at the heart of Spitfire Heritage Gin. The gin’s ‘Rolls Royce Merlin engine’ one might say. Created by the same world awardwinning master distiller, John Walters, in Cambridgeshire, Supermarine Vodka has a smooth, creamy finish with a slight vanilla hint. No flavours or botanicals are added, this flavoursome vodka is a result of a beautifully crafted and highly specialised bespoke distilling process. Brand owner, Ian Hewitt, said: “We are incredibly pleased with the finish of this vodka. It is elegantly balanced and offers a delicate pallet while staying true to the roots of the best vodkas. Yes it’s British and, yes, it holds its head up with the best of them".

www.supermarinevodka.com


{ Industry News }

SMASHBURGER LAUNCHES IN BATH Smashburger, one of the fastest growing restaurant concepts in history, has launched its fourth UK site in the heart of Bath city centre on Southgate Street – the new 150cover restaurant is their largest UK restaurant to date.

Assured beef is hand-formed into a meatball and then smashed onto a hot, buttered grill, searing in all the juices and flavour, producing a burger unlike any other. Combine this unique cooking method with the best of British ingredients and you get a truly delicious standout burger.

Smashed fresh. Served deliciuos Smashburger is already a hit stateside for its innovative approach to the humble burger, transforming the fast food staple from the predictably mediocre to a must-try explosive taste sensation. Such a success, that since the first Smashburger in 2007, they now boast over 370 locations within 10 countries, operating in cities such as California, Texas, New York and now Bath. What makes this burger different? The secret’s in the ‘smash’ – a unique method of cooking whereby 100% British Red Tractor

Burger better Bringing bags of experience to the UK burger scene, Smashburger offers a premium product at an affordable price, effortlessly combining the quality of high-end casual dining with speed, efficiency and value. Developed by Smashburger founder, Tom Ryan, in Denver USA, the founding location, original recipes such as the Classic Smash, BBQ Bacon Cheddar, Truffle Mushroom Swiss and Bacon Cheeseburger can be found worldwide alongside a menu of many more. The group is redefining expectations and creating a category of its very own, proving that the burger experience can be a superior one. The burgers are always made to order, never frozen, and all produce is sourced from reputable, local UK suppliers and designed to be cooked and ready to devour in less than six minutes.

CARGILL, IN CLOSE COLLABORATION WITH ITS PARTNERS, DRIVES SECTOR TRANSFORMATION IN GHANA Cargill has celebrated the establishment of its own licensed buying company (LBC) – Cargill Kokoo Sourcing Ltd – in Ghana, in the presence of a Deputy Minister for Trade and Industry, Hon Carlos Kingsley Ahenkorah, a Deputy Minister designate for

Food and Agriculture, Hon William Quaitoo, the Ambassador of the United States to Ghana, H.E. Robert P. Jackson, the Ambassador of the Netherlands to Ghana, H.E. Ron Strikker, representative of the Chief Executive Officer, COCOBOD and representatives from Cargill. This new LBC has been fully operational since November 2016, and allows Cargill to directly source cocoa from certified farmers in Ghana for the first time – putting the farmer at the heart of our business. So far over 25,000 farmers are registered, of which 9,000 are actively pursuing selling beans through Cargill’s LBC network. Cargill already sources directly from farmers and farmer organisations in other origin countries. Moving to this model in Ghana means that the company will be better positioned to efficiently implement the Cargill Cocoa Promise at scale and better serve its customers. Cargill’s innovative high–tech purchasing model is built on the

principles of sustainability and full traceability in Ghana. Farmers deliver their cocoa to community warehouses where their beans are digitally weighed in front of them, assigned a fully traceable barcode and funds are then transferred straight to the farmer’s phone or e-wallet using E-money through partnerships with E-Zwich, MTM Mobile Money and Tigo Mobile Money. The revolutionary move to mobile money in Ghana adds assurance for the farmer, improves their ability to trade more effectively and eradicates all risks associated with cash payments. Details of the beans are then recorded in a standardised management system before the beans are collected by larger trucks, which transfer them to central warehouses. Through Cargill’s new barcode system, the company can now trace each individual bag of Ghanaian cocoa beans, sourced through the Cargill LBC, to the individual farm, creating a fully traceable supply chain down to farmer level for the first time in Ghana.

https://www.cargill.com/sustain ability/cargill-cocoa-promise

May/June 2017 Food & Drink News

7


{ Industry News }

METTLER-TOLEDO IMPROVES PRODUCTIVITY, PROTECTION AND QUALITY WITH LATEST METAL DETECTORS Mettler-Toledo Safeline Limited, a market leading provider of metal detection systems for vertical packing applications, has launched a series of enhanced features for Profile Throat metal detectors and Gravity Fall systems. These enhancements allow manufacturers to benefit from increased productivity, enhanced brand protection and improved product and process quality. The four elements are aimed at making metal detection a smoother, safer, less disruptive process that adds to the profitability of operations. Reduced Test (RT) Mode is the first area of improvement. RT enables a significant reduction in the frequency of metal detector testing. For example, a customer who was testing metal detector function every two hours can extend this to every 12 hours with RT, providing the extended test period is still within the customer’s quarantine period for the product concerned. The Automatic Test System (ATS) was developed to keep downtime to an absolute minimum. ATS automatically introduces three test pieces into the metal detector’s aperture in a controlled manner via a pneumatic system - one ferrous, one non-

it to detect significantly smaller real life metal contaminants. Fitted with eDrive, Mettler-Toledo’s latest Throat metal detectors and gravity fall systems deliver up to 20% increased spherical sensitivity. The fourth element is called Emulation. Using VNC technology, Emulation allows operators to mirror the Human Machine Interface (HMI) of one or multiple Profile metal detectors onto remote networked devices, including mobile phones, tablets and laptops. The customer downloads a free of charge application from the app store and links it directly to the metal detector. The latest Throat metal detectors and Gravity Fall metal detection systems featuring these four enhancements will be on display at Mettler-Toledo’s stand at interpack 2017 (Hall 11, Stand B55).

For more information, visit www.mt.com/md-pve-news .

ferrous and one stainless steel - at the touch of a button. In terms of performance, new eDrive™ technology drives greater power to the transmit coil of the metal detector, enabling

Contact details: Leanne Peasnall, Head of Marketing, Mettler-Toledo Safeline Metal Detection Phone: +44 (0) 161 848 8636 Email Leanne.Peasnall@mt.com

MAHOU SAN MIGUEL ANNOUNCES RECORD-BREAKING PERFORMANCE IN 2016 Mahou San Miguel, the 100% family-owned Spanish brewer, and the industry leader in

8

May/June 2017 Food & Drink News

Spain, announces the best-ever full-year results in the company’s history. Mahou San Miguel’s turnover increased by +3.6% in 2016 to €1.22bn (£1.03bn), the highest figure ever reached. It has also seen significant rise in its EBITDA which stood at €264.9m (£223m), +2% from 2015, while volume sales grew by +3.9% to 16 million hectolitres, of which 13.5% correspond to beer and 2.5% to water and soft drinks. Mahou San Miguel continued to establish a strong position in export markets, with a presence in over 70 countries. The UK

remains Mahou San Miguel’s key export market, with more than 1,000,000 hectolitres sold in 2016 - a +9% rise from the previous year. In 2016, Mahou San Miguel increased its global investments to €77.7m and increased its international team by +32%. Mahou San Miguel has been operating in the UK for over 25 years and has secured a strong position in the market, tripling its volume sales in the past decade. With four key brands available in the UK San Miguel, Mahou, Alhambra and Solán de Cabras – the company has developed a strong distribution network of more than 25,000 taps in the on-trade and a 98% availability in the off-trade.


{ Industry News }

FRUIT GOURMET LEAVES NOTHING TO CHANCE WITH ISHIDA X-RAY Fruit specialist Fruit Gourmet has selected an Ishida X-ray inspection system from Ishida Europe for enhanced quality control. The decision to install the Ishida machine follows the success of Ishida multihead weighers at the site. Fruit Gourmet supplies a variety of fruits including prunes, apricots, figs, grapes, mangoes, strawberries, raspberries, apples, blueberries, bananas and cranberries, sold to the consumer as cooking ingredients and as

healthy snacks, packed in bags as well as in bulk. The Ishida IX-GA-2475 X-ray model is being used for the inspection of bulk streams of the fruit pieces. The Ishida X-ray inspection system, already highly sensitive, can be set to even higher levels of sensitivity for the contaminants that have historically been known to occur in such agricultural products, such as minute particles of glass, stone or buckshot. One aspect that particularly appealed to Fruit Gourmet was Ishida’s evolutionary image processing software which enables the operator, without any special training, to automatically generate the optimal sensitivity setting for each inspected product. The adoption of X-ray technology continues Fruit Gourmet’s relationship with Ishida, which began in 2014 when it was decided to create a new packing line for bagged products with target weights of 50 to 500g.

www.ishidaeurope.com

PUTTING A CAP ON PRODUCT CONTAMINATION Hereford-based Gelpack, the leading manufacturer of high performance flexible packaging, has developed a strong and durable stretch pallet cap to avoid the risk of bottom-up product contamination throughout the supply chain. Manufactured using the company’s tried and tested mitre seal technology, the caps are easily applied and primarily aimed at those who use wooden pallets, where the risk of moisture and other contaminants is high. With their tight, elasticated fit, the stretch caps provide a low-cost option, while also reducing the need for cardboard and other packaging. Gelpack stretch pallet caps are BRC approved, as well as being accepted by the USDA for those areas from which meat products are exported. “Our research indicates a wide range of applications for this product,” says Regional Sales Manager,

Nicky Ankers. “The pallet caps provide a highly effective option to plastic pallets, which can cost more than 10 times as much as wood. They can also be easily adapted to cover Dolav pallet boxes, which are widely used in agriculture, material handling and transportation and other applications,” she adds.

Tel: 01432 267391 www.gelpack.co.uk

VAN HOUTEN: TREND CONTINUES FOR THE CONSUMMATE HOT CHOCOLATE

Leading hot drinks manufacturer, Barry Callebaut Beverages UK, is currently enjoying a steady rise in sales of one of its premium brands, Van Houten. The Van Houten selection, which provides 26 variants of chocolate products including fairtrade, low sugar and white chocolate, sits at the pinnacle of the company’s product range. It’s renowned for providing an indulgent and authentic chocolate drink with a conscience, thanks to its fairtrade credentials and Barry Callebaut’s welldocumented commitment to sustainability. Head of Sales for Barry Callebaut Beverages in the UK, Paula Bentley, comments: “We’ve discovered that facilities managers and vending providers are continuing to prioritise quality hot drinks, despite the impact of Brexit. A good quality chocolate beverage is an affordable luxury and it’s great to see that our customers aren’t compromising; consumers still want the very best when it comes to hot chocolate and this is where the legacy of the brand comes into play, giving the drink its wide appeal. “Van Houten is a traditional European brand, with a pedigree spanning almost 200 years, which is steeped in authenticity and quality.” Barry Callebaut Beverages supplies a range of popular products to the UK and wider European markets. For further information, log on to www.barrycallebautvending.co.uk or call 01244 370500.

May/June 2017 Food & Drink News

9


{ Industry News }

NEW FAERCH PLAST TRAYS HELP BAKKAVOR TO RELAUNCH TESCO INDIAN READY MEALS Latest black two-compartment CPET containers allow main dish and rice accompaniment to be heated individually for optimum quality and taste. Bakkavor Meals Sutton Bridge has relaunched its Tesco’s Indian Kitchen Meal for One range in perforated twocompartment trays from sole supplier Faerch Plast, a leading manufacturer of highperformance plastic packaging for the European food industry. The change of packaging format allows the microwaveable main meal and pilau rice accompaniment to be heated separately for optimum quality and taste. Bakkavor is a leading international provider of fresh prepared foods, employing over 18,000 people globally and producing over 5,000 products in 18 different categories. In the UK, the company is the number one producer by value in 12 of the 16 categories of chilled food it supplies to the retail grocery market. Nikitta Halifax, Senior Process

Technologist, Bakkavor Meals Sutton Bridge, comments: “Faerch Plast’s proven technical expertise and unrivalled range of plastic packaging solutions were invaluable for this project. After several samples and trials, they designed a robust pack that was easy for the consumer to snap yet remained intact during transit and throughout our highly automated production process, including de-nesting, filling, sealing and sleeving functions”. Faerch Plast is also supplying a new fourcompartment CPET tray to Bakkavor Meals Sutton Bridge for another range of Tesco

Indian ready meals. Nikitta adds: “This project represented a significant investment by Bakkavor. As well as new tooling and tray design, we installed the latest high speed, high volume denesting equipment. The team at Faerch Plast was very helpful from start to finish,” she continues. “They developed a packaging format that met the brief in terms of functionality and convenience. The overall service was very good and they delivered on time. Most importantly, feedback from Tesco and consumers has been positive.” Faerch Plast’s wide range of CPET trays offer dual-ovenability and a wide temperature tolerance from -40°C to +220°C, for freezer-to-oven or microwave convenience. CPET eliminates negative effects on food flavour and aroma, giving consumers well-protected, more versatile and better tasting meals.

www.faerchplast.com

FREE BOOKLET EXPLAINS THE FUNDAMENTALS OF WATER ACTIVITY Labcell is offering a free booklet that explains the fundamentals of water activity, written by world-leading experts at Decagon Devices (METER GROUP), the company behind the AquaLab family of water activity analysers. Water activity is crucial to the taste, texture, safety and shelf life of many foods, and can also be invaluable when developing new food products and packaging. In addition, water activity is important in the pharmaceuticals and cosmetics industries, as well as others. By understanding water activity and then controlling and monitoring it appropriately, manufacturers can achieve consistent, reliable quality in a cost-effective way, and can minimise or eliminate the use of preservatives. The ‘Fundamentals of Water Activity’ booklet discusses the scientific origins and attributes of water activity, presents the regulations that demand water activity

10

May/June 2017 Food & Drink News

accessible way, including information relating to water activity and the growth of microorganisms, interactions between pH and water activity, and the relationship between water activity and physical, chemical and microbial stability. This full-colour, 12-page booklet will be useful for anyone with an interest in food quality and food safety, ranging from students and technicians new to the field, through to quality managers, production managers and food scientists involved in new product development.

measurements, and details some of the most common applications for water activity – such as chemical stability, physical stability and shelf life. Numerous charts and tables are used to present data in a readily

To request a copy of the ‘Fundamentals of Water Activity’ booklet, or for further information on the Labcell range telephone Labcell on 01420 568150, email mail@labcell.com or go to www.labcell.com


{ Industry News }

SCHÄR GLUTEN FREE LAUNCHES FOUR NEW PRODUCTS FOR 2017 Schär, the UK’s fastest growing gluten free brandi, is launching a selection of new bread and biscuit products into stores this spring. The latest launches address the growing consumer appetite for baked goods with bread currently the number one sector in gluten freeii and Schär bread the most bought in the category.iii The new products are made using traditional recipes and the best quality ingredients. Dedicated to providing quality and choice for those with special dietary needs for over 90 years, Schär ensures gluten free shoppers don’t have to compromise on taste.

• Schär Deli Style Sourdough Bread: An artisanal style bread inspired by an authentic European recipe. Suitable for vegans and preservative, gluten and lactose free. (Available from Morrisons, 240g. RRP: £2.50) • Schär Hamburger Buns: Soft, high-quality buns – ideal for a tasty gluten free gourmet burger at the family summer BBQ. The hamburger buns are free from gluten, wheat and dairy, free from preservatives and suitable for vegans.(Available from Morrisons. Four rolls per pack, 300g. RRP: £2.88) • Schär Choc Chip Buns: Released just in time for Easter, these soft, fluffy bread rolls are covered in chocolate chips and are the perfect alternatives for hot cross buns! (Available from Tesco. Four buns per pack, 220g. RRP: £2.60) • Schär Viennese Biscuits: With their buttery, melt-in-the-mouth texture, these indulgent, Italian-inspired snacks are a delicious treat and the perfect addition to teatime. Suitable for vegetarians. (Available from Morrisons. 12 biscuits per pack. RRP: £1.73) Since 2015 Schär has contributed 14% to gluten free growth (£8m)iv, 2 times more than the contribution of the next biggest growth brand in the category4.

Bradley Grimshaw, UK Managing Director of Schär, comments: “The gluten free category is one of the fastest growing in grocery and is now worth £333m.v We are delighted that there has been extensive growth for Schär over the last year and we are confident that this success will continue following the launch of these new additions to the range.” i IRI 52 W/E 4th march 2017 ii Gov.org, Kantar Worldpanel , Jan 2016 iii Kantar Worldpanel, 52 w/e 1st Jan 17 iv IRI, Top 6 retailers 52 w/e 31st Dec vs last yr v IRI, Top 6 retailers, data to 31st Dec 2016

FROM LITTLE SEEDS TO BIG GROWTH 9NINE the new face of 9BAR is unveiling a new logo, new packaging and a new focus, providing good Super Seed nutrition in all 9NINE products. 9NINE Super Seed bars will be joined by a new, innovative range of great tasting healthier snacking alternative products expanding the category. New products include 9NINE Super Seed Fusions and 9NINE Seed Bombes. The new offer from 9NINE brings colour and personality to the healthy snacking category with a standout look and new exciting flavours. Award-winning packaging

design agency BrandOpus has created the fresh new look for the entire brand driving shoppers to shelf with bold packaging and anchoring the natural seeds offering with 9 natural benefits across the range, bringing even more meaning to the name 9NINE!

Gary Coggin, Out of Home Controller at 9Brand Foods: “9NINE is all about seeds and interesting innovation, combining these in 2017 will form part of our plans as we move away from solely producing bars. Seeds are a £46m category and growing +11% YOY. That’s higher than crisps, nuts, savoury and healthier biscuits*. Consumers are looking to build more natural but great tasting nutritional choices into their everyday lives.

www.9bar.com

May/June 2017 Food & Drink News

11


{ Industry News }

LINPAC LAUNCHES COMPREHENSIVE RIGID RPET FOODSERVICE RANGE Market-leading fresh food packaging manufacturer, LINPAC, is extending its food service offer by launching a comprehensive range of rigid rPET solutions for the sector. This complements the current LINPAC portfolio of EPS Hotpacs, catering trays, plates and bowls. The new range will allow customers to purchase a variety of foodservice packaging options from a single supplier. The complete offering now comprises hinged-lid and film lidded rigid rPET solutions for prepared fresh food such as sandwiches, salads, sushi and bakery. The launch includes LINPAC solutions New Leaf®, Pyramid Packs, Bol and event platters and all products will be available to order from stock. Throughout 2017, LINPAC plans to add exciting innovative new formats

and designs to meet the demands of the foodservice market. Mark Durston, Market Development Manager at LINPAC, commented: “Perfect for our loyal distributors, and their customers in the hotel, restaurant and catering industries, the new LINPAC range can be hand or machine packed at its on-sale location.

Designed to deliver flexibility, with the ease of ordering from one supplier, LINPAC has an extremely comprehensive offer”. A key advantage of the range in today’s foodservice market is that each lightweight, crystal-clear solution is manufactured using high levels of post-consumer recyclate, which has been super-cleaned in-house by LINPAC to ensure compliance with all food safety regulations. The launch demonstrates the company’s commitment to creating a closed-loop recycling process and allows foodservice customers to contribute to a circular economy by utilising sustainable fresh food packaging solutions.

For more information, please visit linpac.com

NEW INDUSTRY-GRADE COLOUR LABEL PRINTER The LX1000e Color Label Printer by Primera Technology is designed for applications that need extremely durable labels and is Primera’s entry-level label printer using pigment ink. It offers a number of features, including: • Pigment ink. The pigments included in the ink formulation offer high durability and a great resistance against UV-light and water, all that being enhanced with the bonus of an excellent print quality delivered by Primera’s pigment ink. • Low cost per label. Large, separate ink tanks for cyan, magenta, yellow and black keep the cost per label low. In fact, LX1000e’s cost per label is among the lowest of all desktop colour inkjet printers currently available near its price. • Fast print speeds of up to 101mm (4”) per second. While many desktop label printers boast of fast print speeds, most of those quoted print speeds are unusable for producing quality labels. LX1000e’s print speed of up to 101mm (4”) per second produces professional-looking labels without sacrificing print quality. Typical applications are product labels for coffee, wine, confectionery, meat and

hundreds of other speciality and gourmet foods as well as industrial applications such as box-end labels, safety and inventory labels and much more.

Contact Details: Primera Technology Europe Mainzer Str. 131

65187 Wiesbaden Germany Phone: +49 611 92777-0 Fax: +49 611 92777-50 Email: sales@primera.eu Http://primeralabel.eu

May/June 2017 Food & Drink News

13


{ Industry News }

FOOD PROCESSING VETERAN JOINS AB SYSTEMS AS NEW SALES DIRECTOR AB Systems is meeting growing demand for its award-winning materials handling and process cooling services with the appointment of Milton Shelley to the role of Sales Director. A highly experienced and well-known figure in the food processing arena, Mr Shelley is charged with delivering technical sales services to AB Systems’ wide client base, a role which includes working closely with the company’s engineers to deliver bespoke ancillary solutions to manufacturers across the UK. A specialist in materials handling and PET projects from conception to completion, Mr Shelley brings a wealth of valuable experience and expertise to the AB Systems team. He joins the company fresh from an eight-year position as Technical Sales Manager for UK-based materials handling and conveying equipment manufacturer, Jenco, where he specialised in the food and powder areas. Prior to this role, Mr Shelley carved a notable and extensive career in plastics processing and materials handling in South Africa, where he worked with

companies such as Conair and Nissei ASB, as well as a host of leading names in the plastics, food, pharmaceutical and chemical industries. “AB Systems is dedicated to engineering excellence, so it was important for us to secure a Sales Director with technical expertise as well as great business acumen. Milton fits this description perfectly, with extensive international experience from hands-on installation and commissioning of systems to industry advisory and thought

leadership positions. He is going to be a valuable asset to our growing client base, and we are so pleased to welcome him to the team – candidates like Milton are a rare find,” said Jeff Day, Managing Director of AB Systems. Mr Shelley is equally as delighted to have joined the rapidly expanding company: “AB Systems is a highly ambitious firm that’s growing through a genuine dedication to service excellence, engineering expertise, and innovative, outof-the-box solutions. Their approach and ethos are really refreshing, and I’m excited to take AB Systems’ offering out into the market,” explained Mr Shelley.

To find out more about AB Systems’ products and services, please visit www.ab-ltd.co.uk or call 01844 339044.

WIRELESS TEMPERATURE MONITORING WITH THERMADATA® WIFI LOGGERS Utilising the latest WiFi technology, the new ThermaData® WiFi range of temperature loggers from Electronic Temperature Instruments Ltd are a user-friendly solution

14

May/June 2017 Food & Drink News

for remote food temperature monitoring. Two thermistor models are available, both offering accurate wireless WiFi temperature monitoring and logging by securely transmitting temperature data over the range -50 to 125°C to a WiFi router, connected to the internet. This data can be accessed and viewed from a PC, laptop or tablet anywhere in the world, allowing real time temperature monitoring and the logging of temperature sensitive food and storage areas. Each logger has an intuitive LCD displaying temperature, WiFi connection status, max/min recorded temperatures, alarm status and battery life. The loggers are battery powered by two AA

batteries with a life expectancy of in excess of a year. The easy to use ThermaData® Studio software makes the ThermaData® WiFi loggers ideal for HACCP temperature analysis. At programmable time intervals, the loggers will record temperature from one or two sensors, recording up to a maximum of 18,000 readings (9,000 from each sensor). Each ThermaData WiFi logger incorporates a red and green LED. The flashing green LED indicates that the logger is active/logging and the flashing red LED indicates that your customised pre-set temperature alarms have been exceeded. ThermaData® Studio software is available to download FREE from the ETI website – www.etiltd.com – and is licence free, with no subscription charges. The ThermaData® WiFi Loggers are available from www.etiltd.com priced from £85 excluding VAT.


{ Industry News }

BELLS OF LAZONBY TAKES A SLICE OF GROWING LOAF CAKE MARKET Family bakers Bells of Lazonby has launched four new loaf cakes to help caterers take advantage of growing trends. The Banana, Lemon & Blueberry, Chocolate & Salted Caramel and S’Mores Loaf Cakes have been developed by Bells in response to consumer demand. Emily Sudell, Bells of Lazonby Marketing Executive, said: “Sales of sliced loaf cakes are becoming increasingly popular as consumers look to purchase sweet treats with healthier portion sizes.

“Each slice of our loaf cake is around 100g and therefore a little smaller than traditional round cake slices, ensuring customers can enjoy an indulgent treat with a few less calories. “We’ve worked hard to develop four ontrend flavours which are as eye-catching as they are tasty.” Every cake is hand-finished by Bells of Lazonby’s skilled bakers before being cut into 10 slices and frozen – boosting convenience and minimising waste. Each loaf has five days’ shelf life from defrost and are available now from National Frozen Food Wholesalers.Emily added: “With more than 70 years’ experience Bells is proud to still be making high quality products that showcase our provenance, expertise and innovation.” Available from frozen food wholesalers nationwide.

www.bellsoflazonby.co.uk

GLEN SCOTIA 25-YEAR-OLD SETS SAIL Independent Campbeltown distillery, Glen Scotia, has added a 25-year-old single malt to its award-winning range. The single malt, which is dominated by maritime influences, was launched at the Campbeltown Whisky Festival on Wednesday 24 May. Founded in 1832, Glen Scotia Distillery is one of three surviving distilleries in Campbeltown, which is one of Scotland’s five recognised regions of Scotch whisky production. The Argyll town was known as the ‘Victorian Whisky Capital of the World’ when there were over 30 distilleries operating on the Kintyre Peninsula. The 25-year-old is bottled at 48.8% ABV and is non-chill filtered for increased depth of character and flavour. The liquid was matured in the finest American oak barrels, before each cask being hand selected by Michael Henry and then married in first fill bourbon casks for a final 12 months before bottling. Iain McAlister, Glen Scotia Distillery Manager, said: “We’re extremely proud of

our newly released 25-year-old malt and we’re confident that everyone who gives it a try is going to love it too. In recent years, our single malts have won some major industry awards and I can see our 25-yearold challenging the current leaders for a few more titles.

CROXSONS PRODUCE STYLISH NEW BOTTLE FOR GINSCAPE Leading glass packaging company, Croxsons, has produced a stunning bottle design for Ginscape™ sea buckthorn London dry gin, a new product from Danish company, Scape Spirits aps. The complex decoration on the 700ml bottle includes a graduated spray coat on the front panel with a three colour screen print on top - the back panel was left clear to accommodate a label. In a bold and eyecatching design by UK based Creactive Graphics, the colours fully match the customer’s brief. Hans Christian KjaergaardHansen, said: “Working with Croxsons has been a very professional and smooth process. Once we established that they could source and supply the 11,000 bottles needed for our first batch, the team took their time to ensure the print was absolutely right at sample stage, and following approval they went straight in to production. We wanted a transparent bottle that was different and would really stand out on shelf; it is safe to say that we are incredibly satisfied with the outcome of the finished product”. Ginscape™ sea buckthorn London dry gin was privately launched at an exclusive gathering in Copenhagen on 5 May, while the public launch will take place at the Copenhagen Gin Festival at Politikens Hus, on 19 May.

www.croxsons.com

May/June 2017 Food & Drink News

15


{ Industry News }

REMOVING RESIDUE FROM BULK MIXERS – ENHANCED DRY CLEANING As rinsing mixer and screw with water and cleaning agents brings unwanted moisture into the system, which can cause creation of lumps in the product, wet spots behind O-rings or gaskets and generate vast quantities of contaminated water or cleaning fluids to be dealt with, here we consider the best dry cleaning approaches to minimise the propagation of bacteria.Firstly, look at the options to reduce the cleaning effort required by reviewing the process design, the vessel used, material transfer steps and any liquid additions. Secondly, look at the mixer design and the features that will aid dry cleaning regimes for minimising cross contamination, including, restriction free discharge with a central bottom outlet, inclined surfaces as in a conical mixer gravity discharge which leave little opportunity for powders to form residues and open mixer screw flights. It can be difficult to review the process and mixer design without bias, in which case and you may find speaking with a powder processing specialist such as Hosokawa can help. They can advise on specific cleaning features to enhance your dry cleaning regimes, such as a large inspection door in the vessel wall which creates an opening through which the operator can easily access all surfaces to be cleaned.

www.hosokawa.co.uk

NEW TO THE UK MARKET: HERALD PLASTIC INTRODUCES THE EDIBLE STRAW Herald Plastic has finalised terms to position itself as the UK’s sole supplier of edible straws. The quality disposables manufacturer and supplier is now launching the exclusive straws to the UK market with the expectation that they’ll create a stir across the entertainment and leisure sectors, with target markets including bars, festivals, events, hotels, restaurants, clubs and pubs. Described as ‘an experience’, the straws have already established a loyal customer base of cocktail drinkers across Europe, however Herald forecasts a wider demand in the UK market.

16

May/June 2017 Food & Drink News

Managing Director of Herald Plastic, Yogesh Patel, explains: “We’re excited about these straws as they are a unique product that can sell on many levels. Besides being functional, they’re a sweet treat that parents

can buy for their children to add to a holiday or day out experience. They can be enjoyed at any age, providing a focal point and enhancing a child’s or adult’s drink. For the seller, they provide added value and a point of difference from the competition. They’re a real crowd-puller and an industry first”. The straws are currently available in lemon, lime and strawberry and can be purchased by the box.

For further information on Herald Plastic and its products, visit www.heraldplastic.com


{ Industry News }

EUROPE’S MEATMEN PLAY AGAIN FOR A GOOD CAUSE European butchers will be swinging their golf clubs for a good cause this summer, when the annual Euro Meat Golf Trophy takes place for the 14th time. Proceeds from the event will be donated to charitable organisations dedicated to children’s welfare. “We support projects helping ill and disadvantaged children to give them a future,” explains Hermann Schalk, chairman of the association ‘Sport für einen guten Zweck’ (Sports for a Good Cause) and organiser of the Euro Meat Golf Trophy. This year the event will take place from 911 July at the Jakobsberg Hotel & Golf Resort in Boppard, Rhineland-Palatinate. Participants comprising entrepreneurs, executives and decision makers will

the best butcher. As well as the sporting competition, networking, sharing experiences and visiting Europe’s top companies will be on the agenda. This year, a factory tour has been arranged at Sander Gourmet GmbH in Wiebelsheim. In addition, event participants can enjoy the many attractions of the city of Boppard, located in the heart of the UNESCO World Heritage Upper Middle Rhine Valley, including the Lorelei, world-famous slate rock and theme of Heinrich Heine’s literary monument in probably his most famous poem. compete with each other in eight categories, including an introductory course for golf newcomers as well as the coveted prize for

For further information about the programme, please visit www.euromeatgolf.com

KLENZAN LAUNCHES GREEN’R PRE-DOSED CLEANING SACHETS Klenzan Ltd, based in Warrington, Cheshire launches its new eco-friendly predosed range of concentrated surface cleaning products, under the brand name Green’R. The Green’R range incorporates cleaners and sanitisers designed for use in all routine cleaning jobs and where storage space is limited. The ecofriendly products come in pre-dosed water-soluble sachets (PVOH) that dissolve in under 60 seconds and include a sanitiser, tested and approved to BS EN 1276 for effective bacterial reduction.

An independent company with over 28 years’ experience, Klenzan is one of the UK’s most trusted providers of industrial hygiene solutions, working across the food, beverage, brewing, dairy and pharmaceutical industries. The easy to use PVOH sachets reduce the need for bulk storage and ensure there is no skin contact with concentrated chemicals. One small pack of 20 x 10g sachets equates to 15 litres of chemical solution, when dissolved. Once added to water, the Green’R surface sanitiser remains totally effective for up to 28 days, retaining its outstanding capacity to clean and disinfect without the need to be replenished. Klenzan Technical Director, Peter Littleton, commented: “Green’R provides a cost effective, compact and consistent answer to high quality hygiene in catering and food establishments large and small. Green’R offers a range of products to tackle every day-to-day cleaning task, maximising efficiency whilst minimising costs.”

www.klenzan.co.uk Email: info@klenzan.co.uk

May/June 2017 Food & Drink News

17


{ Industry News }

NEEDHAM CODING LAUNCHES FIRST OWN BRAND CONTINUOUS INK JET PRINTERS Robust and reliable ‘N’ series of small and large character continuous ink jet printers offer major cost, performance and environmental benefits. In an unprecedented move to help meet an ambitious growth strategy, Needham Coding UK 0114 257 0007; www.needhamcoding.com) – part of The Needham Group – has launched an own brand range of high performance continuous ink jet (CIJ) printers. The next generation, non-contact ‘N’ series represents a first for the company which has built an unrivalled reputation as a leading distributor of coding and marking equipment. Needham Coding’s new user-friendly, low maintenance ‘N’ series of CIJ inkjet printers offer small and large character printing from

0.6mm up to 19mm. Providing major cost, performance and environmental benefits, the ‘N’ series boasts a Mean Time Before

Failure (MTBF) of 40,000 operating hours and is designed for harsh wet and dry applications across a wide range of industries, including food & beverage, chemical, pharmaceutical, DIY and personal care/cosmetics. Ideal for global coding and marking applications, the compact ‘N’ series uses multi-national character sets, featuring multiple languages and Unicode character printing. The printers accurately and reliably reproduce a wide range of fonts such as barcodes, batch numbers and best before, sell-by and expiration dates, as well as other logos and graphics, directly onto uneven or flexible substrates like glass, plastics, paper, metal and rubber.

ECLIPSE MAGNETICS SHOWCASE MAGNETIC SEPARATION SYSTEMS AT POWTECH Eclipse Magnetics will be exhibiting its range of high performance magnetic separation systems at POWTECH Exhibition from 26-28 September with their exclusive partner pmtech GmbH. Products to be showcased include the Auto-Shuttle magnetic separator for high volume applications, which enables screening of processed products 24 hours a day, seven days a week, without the need for manual intervention. Depending on product density, the AutoShuttle can provide high performance separation for processes with flow rates up to and above 200 cubic metres per hour, and contains an ultra-high intensity Rare Earth magnet which enables it to remove the finest magnetic and para-magnetic particles from food, pharmaceutical or chemical processing lines. Also exhibited will be Eclipse Magnetics’ housed easy clean grid magnet which is ideal for removing fine iron and paramagnetic contamination from a range of dry free flowing products such as sugar, grain, flour, granulates and powders . In addition, the PneumagTM high intensity magnetic separator will be on show, which

18

May/June 2017 Food & Drink News

has been specially designed to operate on pneumatic conveying lines to provide protection against ferrous and paramagnetic contamination of dry powders and granulates. General Sales Manager for Magnetic Technologies, Martyn Cotterill, said: “As experts in powder processing, particularly for the food industry, Eclipse Magnetics has a proven track record of producing highquality, high-power magnetic separators for applications including bulk, grain and powders. Our products ensure the maximum integrity of the finished product by eliminating the risk of contamination, bolstering robust HACCP systems and providing ATEX approval”. Eclipse Magnetics has vast experience in industries such as food, pharmaceutical and chemical processing. To find out more about our magnetic separation systems, please visit our stand in Hall 3, Stand 331, at POWTECH from 26-28 September.

www.eclipse-magnetics.co.uk


{ Industry News }

INDUSTRY 4.0 REQUIRES INTELLIGENT INTERLOCKS - FORTRESS IS DELIVERING

As we race towards 50 billion devices connected to the internet by 2020, Industry 4.0 presents a huge challenge to manufacturers. Collaborative robots and the automation of tasks previously carried out by people is reducing the need for traditional machine guarding while increasing the need for smart interlocks. Malcolm Sharp, Managing Director of Fortress’ Australian operations, discusses how the company is facing these challenges head-on. “At Fortress, our focus has always been on mechanical strength and reliability - our interlocks are, after all, the strongest

in the market. But we’re also building in additional functionality to help our customers with their processes. As the importance of data increases, we know that our products will be required to feed back through extensive, potentially global, data networks. “We are already moving in this direction, with recent installations utilising our network-enabled gate switches designed to operate on safety networks. These products are easy to configure and install and provide additional operational feedback, as well as carrying out their safety-critical task. “Two years ago Fortress launched an online configurator, enabling customers to create complex safety products from our wide range of modules and components. There are more than 4.9 billion potential configurations that could be created and since its introduction over 10,000 unique configurations have been created. Five years ago, such a configurator was unimaginable. “As industry evolves, our view remains unchanged - we need to protect people and productivity. It remains our massive transformative purpose in this digital age.”

www.fortressinterlocks.com

May/June 2017 Food & Drink News

19


{ The Michel Roux Jr Cookery School }

The Michel Roux Jr Cookery School The Michel Roux Jr Cookery School at Cactus Kitchens in SouthWest London is a superbly equipped and stylish teaching kitchen

T

ucked under the eaves of a former chapel, the school shares a home with Cactus TV, the independent production company behind numerous popular cooking programmes, including the BBC 1 hit show, Saturday Kitchen Live. Imbued with Michel Roux Jr’s energy and enthusiasm for teaching and inspiring beginners and accomplished cooks alike, their practical, pacey classes cover essential kitchen skills, cooking seasonal menus with Michel’s protégés, to master classes with Michel, Steve Groves and a host of renowned Roux and celebrity chefs. The Michel Roux Jr Cookery School prides itself on delivering first-class teaching in a convivial, relaxed environment with plenty of time for tasting and talk. From the moment you put on your apron you’ll be active, engaged and entertained. Taught by friendly Roux chefs with a wealth of experience who work in professional kitchens and cook with flair and passion, you are welcomed into the Roux family to learn their top tips.

Meet the chef: Millie Simpson, 27, is Head Chef at The Michel Roux Jr Cookery School at Cactus Kitchens, London.

20

May/June 2017 Food & Drink News

How did you start out in the food industry? I was working as a runner on ‘Saturday Kitchen’ in my teens about 10 years ago when I first came into contact with the food industry. I learned a great deal working behind the scenes with the programme’s home economist. I worked with various food production companies over the next few years and in 2014 I started helping out part-time at Cactus Kitchens with kitchen prep. The opportunity came up to take on a permanent role heading up the kitchen team and I jumped at the chance. Since I’ve been here I’ve also completed a ‘Stage’ at ‘Le Gavroche', Michel Roux Jr’s flagship restaurant, and Roux at Parliament Square. Spending a few days in the kitchens of a Michelin starred restaurant is hugely inspiring and I’m continually learning from all the great chefs I come into contact with here.

What inspires you about working with food? I am passionate about sustainability and working with fresh, local and seasonal produce. The ‘Roux Way’ is French at heart but translates anywhere - working with fresh ingredients. The best thing about food is the


{ The Michel Roux Jr Cookery School }

ability to bring people together; our ethos here revolves around sharing great food in good company.

compliments or suggestions.

How does the future look? What do you love about working at The Michel Roux Jr Cookery School? Working here has given me the opportunity to learn classic French cooking from some of the best chefs in the industry. I passionately believe in learning the discipline of what works and then going ‘off-piste’. For me, true innovation comes from knowing which rules you are breaking. I love to share this knowledge and passion with our guests, and to watch them be inspired by Roux chefs. From our simple tips, our guests go home with the capacity to create a plethora of dishes and a renewed sense of enthusiasm for cooking.

What are you most proud of? Our school being honoured with Food and Travel Magazine’s, ‘Cookery School of the Year’ award in September 2016. And, the team - we are a small and incredibly dedicated team and work very hard but we love it! The school has a relaxed convivial atmosphere. We are most proud of our customers’ experience too. When you come to the school it is like you are being welcomed into the Roux family, our guests laugh, learn and eat together like a family. We take customer feedback very seriously and take on board any

We are currently exploring new evening and weekend classes and events here at Cactus Kitchens. I’m particularly excited by our wine and supper event, 'Suppermelier', hosted by our own Roux chef Toby Stuart and Sunday Brunch wine expert Raul Diaz. The food is chosen to match the wine, not the other way round. It’s a fun evening and also includes a live cooking demonstration.

Suppermelier – June & July – evening event £85pp Also I love pastry and our Patisserie – The Roux Way is proving to be a popular new addition to our course schedule. Our guests leave laden with boxes of beautifully decorated, delicate French tarts and big smiles!

Patisserie – The Roux Way – half day course £149 Tel: 020 7091 4800 www.cactuskitchens.co.uk www.independentcookeryschools.co.uk

May/June 2017 Food & Drink News

21


{ The Michel Roux Jr Cookery School }

Irish Cider Steamed Clams with Pancetta, Apple & Monk’s Beard

The Michel Roux Jr Cookery School at Cactus Kitchens in South-West London is a superbly equipped and stylish teaching kitchen

22

May/June 2017 Food & Drink News


{ The Michel Roux Jr Cookery School }

INGREDIENTS 400g fresh clams, washed 1 tbsp rapeseed oil 50g smoked pancetta 1 A banana shallot, diced Half a garlic clove, diced 1 Granny Smith apple, diced 1 lemon, juice & zest Salt & pepper to taste 1 bottle Irish cider 50g unsalted butter 100g samphire 100g monk’s beard Garlic flowers to dress (optional)

1. Start by preparing your clams and sea vegetables. If you can’t get hold of sea vegetables then feel free to replace with some nice crunchy greens.

7. When ready, remove the lid; strain the clams over a sieve, reserving the cooking liquor. Pick out the clams that have not opened and dispose of them.

2. Soak the clams in some cold water and give them a little shake to remove the sand and dirt. Lift out of the water and pat dry with some paper towel. Set aside until needed.

8. To cook the sea vegetables, simply place in a pan with a little butter and cook on a medium heat until they have slightly wilted. Adjust the seasoning with a little salt, pepper and lemon juice.

3. Take some fresh cold water and place your trimmed sea vegetables in it to wash off any dirt and give them a nice crisp texture. Set aside until needed.

9. Take your cooked pancetta and place back on the heat. Add the diced apple and toss through, again adjust the seasoning to your taste.

4. Take a pan and add a drop of rapeseed oil. Heat on a medium heat and add the diced smoked pancetta. Cook until slightly crispy and some of the fat has rendered out.

10. Add the clam cooking liquor to the pan and boil for a minute, then add the clams back to the pan and toss through in the juice and garnish.

5. Add the chopped shallot and garlic to the pan with a little butter and sweat down, building a little colour. Toss with the pancetta until it is softened and translucent. 6. Add a few cubes of butter to a fresh pan, bring to a higher heat and add the cider. Let the cider cook for a second then add the clams and quickly cover with a lid. Let them steam for 3-5 minutes until all the clams have opened.

11. To plate up, simply place some of the wilted sea vegetables in the base of your bowl. Spoon the clams on top, making sure that you can see the clam meat, pancetta and apple in amongst the shells. Drape some more of the sea vegetables in and around the clams and then finish with a grating of lemon zest and some garlic flowers.

May/June 2017 Food & Drink News

23


{ Squires Kitchen International School }

The Confidence To Create Squires Kitchen International School has been teaching the art of cake decorating and sugarcraft since 1987 and is now the leading independent school of its kind in the UK

F

rom the basics of beautiful baking to mastering the art of cake decorating, chocolate and sugarcraft, Squires Kitchen was formed to share a passion and an extensive knowledge of sugarcraft with other creative cake makers. Classes are taught at The Grange, a stunning Georgian-style building in Farnham, Surrey. The new cookery school opened in September 2010, with a fully equipped room complete with state-of-the-art appliances from Smeg. Students from all over the world learn from leading names in the industry who share their expert knowledge and experience, giving them the skills and confidence to take their interest to the next level. Squires Kitchen International School works with a growing list of experts and professionals, including leading sugarcrafters, master chocolatiers, celebrity chefs and professional bakers, meaning students can learn from the very best in the business. Their tutors are approachable and friendly and by maintaining small class numbers (12 maximum) they can provide personable and intimate lessons focused on teaching techniques, answering questions and developing confidence.

24

May/June 2017 Food & Drink News

Meet the Chef: Mark Tilling Mark Tilling, Head Tutor at Squires Kitchen International School.

Where did it all begin? I knew I wanted to be a pastry chef from a really young age, around 10. I would always cook and bake with my mother and grandmother and I loved working with pastry from when I was very little. As a teen I studied food technology at school and did my work experience at a local hotel, who then gave me a Saturday job to help with weddings because I had done so well. I went to Southampton City College to study catering and business, whilst doing my NVQ Level 3 in patisserie and confectionery. I got a job at the Lanesborough Hotel in London as a pastry chef, where I worked for two and a


{ Squires Kitchen International School }

half years before returning to Winchester to chef at Hotel du Vin, then at Lainston House, where I began teaching and really got the teaching bug for the first time. I’ve been at Squires Kitchen for eight years.

former glory and reclaim the magic and enjoyment it brings.

www.squires-school.com www.independentcookeryschools.co.uk

Why pastry and chocolate? I love the variety of flavours you can use. I think it has an artistry about it which I am drawn to, in fact it brings together my two passions: food and art. Whether it’s making a chocolate wedding cake or crafting tiny sugar flowers it has a finery and creativity and flexibility that means the scope of what you can create is endless. I love teaching because I am passionate about passing on this knowledge and skills to people. It’s a buzz when people arrive thinking they can’t do something and then you break it all down for them and in a couple of days they are up and running. They can’t believe what they are capable of and to enable them and see their delight is a great feeling.

What are the highlights? Entering the World Chocolate Masters as the UK representative in 2007 and 2009 was a biggie. To represent my country in a world event was an enormous honour. Obviously winning BBC2’s Bake Off: Crème de la Crème was another big achievement for me, as well as writing my third book which has just been published: Mastering Chocolate (B. Dutton Publishing). I also made my own wedding cake!

What does the future hold? To carry on doing what I love! Carry on teaching about chocolate and pastry – I want to bring the industry back up there and share my specialist knowledge and expertise. The great thing is that there are always new innovations so it never stands still. New varieties of chocolate keep coming out, new blends that you can work with in different ways – there are some out now, for example, that use sheep and buffalo milks. In some ways sugar is seen as the enemy these days because of rising obesity levels and because processed foods are full of it. But sugar isn’t the enemy; if we learn to use it, value it and have it as a luxury treat item in beautiful, handcrafted dishes, we can help restore it to its

May/June 2017 Food & Drink News

25


26

May/June 2017 Food & Drink News


{ Brewing, Beer & Cider Focus }

Small Can Be Beautiful With quality, price, branding and marketing all essential ingredients in the brewing industry, craft brewers are continuing to compete successfully with the big players

F

or every 10 drinks sold in a pub, seven are beers and one is cider (British Beer & Pub Association (BBPA) figures; www.beerandpub.com). However, with beer tax in the UK now at 52p per pint of 5% ABV beer, compared with 4p in Germany, and the ongoing threat from cheap supermarket beer and consumers drinking at home, the pub sector continues to be a challenging one in which to operate. The beer duty escalator led to a 42% increase in beer tax between 2008 and 2013; beer duty was then cut in subsequent years and frozen in 2016, only to see a 2p a pint increase introduced in the March 2017 Budget. As 82% of beer sold in the UK is brewed here, the industry is hugely important for jobs, from those who farm the barley and hops and who work in the breweries, to those in transportation and hospitality. However, annual beer consumption in the UK is currently below the EU average of 72 litres per head (BBPA figures from September 2016). The number of UK pubs has also slumped from 65,700 in 1987 to around 50,000 in 2017, 30 years on. However, the most recent figures from the Campaign for Real Ale (CAMRA; www.camra.org.uk) show that the

number of pubs closing has slowed from 27 to 21 a week (December 2015-June 2016). The organisation is also celebrating securing government support for its campaign to ensure that empty pubs cannot be converted into housing without planning permission, so that local communities can at least have a say.

Industry trends In recent years, consumers – especially the younger generation – have turned more towards quality and craft beers, and the rise in microbreweries has been a real success story of the industry. There are now around 1,700 breweries in the UK, in part due to the Progressive Beer Duty (PBD) system, whereby smaller breweries pay less tax on their products than the larger ones. The Box Steam Brewery (www.boxsteambrewery.com), based in Holt, Wiltshire, is one example of a small brewery’s success story. Originally established in 1920 and resurrected in 2014, the brewery today supplies several hundred pubs and bars with cask and bottled beer, as well as selling into supermarkets and Michelin-starred restaurants.

May/June 2017 Food & Drink News

27


{ Brewing, Beer & Cider Focus }

“These are interesting times for British brewing,” says Andy Roberts, the brewery’s Managing Director. “It seems almost everything is up for grabs – not just core ingredients, but added flavours and even packaging that used to be shunned by serious brewers. Who’d have thought cans would be considered ‘craft’?” Interestingly, he points out that both craft breweries and multi-national producers have many of the same considerations – it’s more about the order of priorities and how you address them. “It doesn’t matter what size or shape your brewery is. Quality, price, branding and marketing are all crucial considerations. But it’s a matter of priorities. We focus on quality and branding. We produce the best possible beer we can and share our story with people who appreciate it. We offer value rather than volume.” The ‘story’ behind a brewery is clearly part of the appeal for consumers of specialist beers, who like to feel connected to the brand and will pay more for a quality product. However, craft and microbreweries still have to compete with beer produced by the big industry players. Nonetheless, Andy Roberts sees several benefits to operating on a smaller scale. “As an independent brewer we can be agile – we can respond quickly, we can be flexible and innovative, we can keep an eye on quality and we can maintain a personal relationship with our customers,” he says. “And we can remain authentic.” Another craft brewer, Butcombe Brewing Co

(www.butcombe.com), based in Somerset, has recently rebranded to increase its appeal to younger drinkers and female drinkers (CAMRA’s membership is now more than 20% female). It has also just hired a new Project Brewer, Jayne Goater, who honed her skills at Molson Coors’s Research and Development Pilot Plant in Burton on Trent. Described by the brewery as part of the “fresh wave of young, female brewers entering the industry”, she will “influence Butcombe’s brew to ensure it’s popular with this market”. As a new generation of brewers enters the industry, they will no doubt have their eyes on the prize of industry awards. This year’s International Brewing & Cider Awards (www.brewingawards.org), a biennial competition, attracted more than 1,100 entries, the highest yet for the awards. Three new categories were introduced for 2017: sour beer, zero gluten beer and extra strong beer (ABV of 10% and above), while the cider competition included two new classes of flavoured cider/perry or pear cider: one for fruit-flavoured cider and one for ciders flavoured with other ingredients. The competition saw artisan brewers competing with multi-nationals, with entries from 50 countries. The awards were presented at London’s Guildhall on 26 April, with 10 Championship winners and more than 125 brewers and cider makers from 21 countries accepting Bronze, Silver and Gold medals.

With competition high for market share, standing out from the crowd will no doubt continue to be an important factor for breweries, whether micro or multi-national.

28

May/June 2017 Food & Drink News


{ Brewing, Beer & Cider Focus }

Ruth Evans, the Director of competition organisers Brewing Technology Services (BTS), said: “It’s good to see entries to our Awards take this impressive upwards step, in terms of total number, geographical reach and appeal across all sectors, from regional microbrewers and artisan cider-makers right up to multi-nationals. We’re especially pleased with the increase in cider entries. We reintroduced cider to the Awards in 2013, after an absence of some decades, and cider-makers have been keen to take part.” The new categories added to the Awards reflect current market trends, showing that while brewing has its roots in tradition and heritage, the importance of innovation and consumer trends should not be overlooked. Of course innovation can extend beyond the product itself to branding, labelling and bottling, as glass packaging solutions provider Beatson Clark (www.beatsonclark.co.uk) has demonstrated. The Rotherham-based company, which has a production capacity of approximately 520 million units, recently produced eye-catching embossed beer bottles for the Irish craft brewery, 9 White Deer. “Because the embossed bottle is a customised version of our standard 500ml BC beer bottle it fits on

the brewery’s filling line with no need for changing parts, saving both time and money,” explains Beatson Clark’s Marketing Manager, Charlotte Taylor. “We can offer this service of customising standard bottles by adding embossing onto the finish moulds for production runs as low as 150,000 units. This reduces the cost of the moulds by more than half and gives the brewery a unique bottle design which really helps the brand to stand out on the shelf.” With competition high for market share, standing out from the crowd will no doubt continue to be an important factor for breweries, whether micro or multi-national.

FANUC ROBOTS CAN HANDLE THEIR BELGIAN BEER In order to keep the beer kegs coming and meet growing consumer demand for draft pilsner beer, a busy family-run Belgian brewery has successfully used industrial FANUC robots to process, fill and palletise the heavy barrels for six years. The Haacht Brewery in Boortmeerbeek, the third largest in Belgium, processes 500 kegs an hour, predominantly for the catering sector. With an annual production of around million hectolitres (21 million imperial gallons), efficiency is paramount. Recently, the company decided to modernise production in its kegging hall, installing three FANUC robots. To visually inspect the beer kegs, a FANUC R-2000iB robot connected to FANUC iRVision via the robot controller was deployed. Two FANUC M-410 robots were also installed at the end of the line to palletise the filled kegs. It has proved to be a reliable automation solution for the brewery, increasing output whilst also lowering palletising maintenance costs.

In six years, no robotic faults have been reported. In total, there are more than 50 automated production controls, starting with a visual inspection of the empty kegs, which are placed on the production line by a FANUC type R-2000iB robot. Data is submitted to the robot from a camera located above the keg pallet supply line. Lifting two kegs simultaneously, the dexterous 5-axis robot presents the kegs to two additional cameras. One of the main inspection tasks is to verify that the plunger

shank at the centre of the keg is working properly, meets the sterilisation standards and that the cap is raised for filling to commence. Rejects are automatically placed on a conveyor and transported back to the cleaning station. At the end of the line, when the kegs have been filled, labelled and checked one last time, two FANUC M-410 robots are standing by to palletise them. Designed specifically for heavy-duty palletising tasks, these robots have a payload of up to 700kg; so can easily handle a standard size filled European beer keg. Assistant Master Brewer, Koen Van de Velde, notes: “The collaboration with FANUC has been excellent. The robots are an essential factor in the performance of the line as a whole. Operational since 2010, we have not had any problems to date with robot faults”.

www.fanuc.eu

May/June 2017 Food & Drink News

29


{ Brewing, Beer & Cider Focus }

PURITY BREWING COMPANY AND RICOH ARENA HIT THE MARQUE WITH A UK FIRST Purity Brewing Company and Ricoh Arena are celebrating achieving Cask Marque accreditation for the quality of the Purity beers served at the stadium, a UK first! The award-winning Warwickshire-based brewery has two of its cask ales, Pure UBU and Pure Gold, across five of the Ricoh Arena’s concourse bars and a further bar in the arena’s Ericsson Exhibition Hall. Purity beers are also available in seven hospitality suites, as well as The Mill Bar and Brasserie part of the DoubleTree by Hilton Hotel at the arena. The multi-purpose venue in Coventry, an international destination for sport, business and entertainment, has become the first stadium in the UK to be awarded Cask Marque status, the independent award usually reserved for pubs serving great quality cask ale. Cask Marque recognises excellence in the service of cask ale, taking into account the quality of all cask beer on every bar,

including temperature, appearance, aroma and taste. The home of top-of-the-Premiership Wasps Rugby and host to a range of international performers, the Ricoh Arena has seen unprecedented growth in beer sales following the introduction of Purity ales in 2015. Paul Halsey, Purity MD, comments: “At Purity we pour our heart and soul into every last drop of beer we produce, with dedicated training support for venues to stock and serve our beer for that perfect pint. We are

all extremely proud of this accreditation and it’s a testament to the Purity team and everyone at the Ricoh Arena who looks after our beer there. We’re also very proud of our relationship with the Ricoh Arena and Wasps Rugby. Long may it continue and here’s to hoping we can celebrate again at the end of the month!” Andy Gibb, MD of the Ricoh Arena, adds: “Our partnership with Purity goes from strength to strength, with Gold and UBU proving incredibly popular with event guests, concert goers and rugby, netball and football fans alike. We’re incredibly proud to be serving Purity at the Ricoh Arena and the Cask Marque accreditation is just reward for the quality of the product and the outstanding teamwork displayed between our two organisations”. For more about Purity Brewing Company visit www.puritybrewing.com and order beers direct at Purity’s www.bottleshack.uk or the brewery shop on 01789 488007.

CAMDEN TOWN BREWERY MAKES HISTORY WITH £30M STATE OF THE ART BREWERY Camden Town Brewery is set to open the doors to its brand new £30m brewing facility in Enfield this July. The new 50,000+ sq ft environmentally friendly site is the largest investment in London’s brewing industry for three decades and will enable the north London brewery to keep up with everincreasing demand for its beer including the flagship lager, Camden Hells. A short journey from its current home in Kentish Town, the new Enfield site will brew all of Camden’s core beers including Camden Hells, Camden Pale Ale, Gentleman’s Wit, Camden Pils Lager, IHL Lager and Ink Stout. Creativity will remain at the heart of Camden Town Brewery’s existing brewery at Kentish Town West, which will be used as a test site for innovation, specials and collaboration beers. With state-of-the-art equipment, supplied by three of the world’s leading brewing manufacturers, the new brewhouse will have capacity to scale production to

30

May/June 2017 Food & Drink News

400,000hl/year. The Enfield brewery will also be open to the public offering weekend tours, beer school and an amazing steel bar in the middle of the brewery – creating a completely immersive experience for visitors. The entirely carbon neutral development, which features a solar panelled roof and an energy efficient brewing system, has been designed with particular focus on minimising its environmental impact. Along

with a robust recycling ethos, every aspect of the brewery has been given thorough consideration. Jasper Cuppaidge, founder and CEO of Camden Town Brewery, said: “The railway arches in Kentish Town will remain the heart and soul of Camden Town Brewery”. Camden Town Brewery is working closely with local businesses and Enfield Council to thoroughly integrate the new brewery in Ponder’s End within the wider community. In addition, to keep up with increased production, the brewing team will increase by 50%, bringing job opportunities to the area. Camden Town Brewery will be opening its doors to the public on Saturday 8 July 2017. Bringing the best of Camden to Enfield, this launch party will be an all-day celebration with live music, pop-up restaurants, talks and performance, brewery tours, entertainment for the whole family and, not forgetting, lots of great beer!


{ Thermatek® }

Cold Store Solutions Pioneers in the prevention of frost heave, condensation and frost heave recovery, Thermatek® provides effective energy-saving and cost-reducing solutions. Thermatek® designs and manufactures bespoke systems for companies that supply and build industrial Freezers and Cold Rooms for end users, including supermarkets, meat, fish, other frozen food companies and the pharmaceutical industry. Focusing on frost heave/condensation prevention and recovery, and keeping doorways, stanchions and ramps free of ice, Thermatek® products significantly reduce the amount of electricity used, offering better energy efficiency and costing less to run. One of the key issues faced by the cold storage industry is frost heave, where the refrigeration in the room sucks heat from the ground to form blocks of ice crystals, which can crack the floor and push racking out through the ceiling. Thermatek’s low-voltage frost heave prevention systems include ThermaTrad, a concrete-encased frost protection system supplied as a kit, which is laid before a concrete screed; and Thermamod, a modular, easyto-install system, with heating element and sensors incorporated into flooring-grade insulation. For smaller cold stores and cabinets, there’s ThermaThin, a 2mmthick foil-based system. New features include electronic controls using up to three separate sensor inputs, Building Management System (BMS) non-volt connections and the ability to have a traffic light remote system located at a distance from the controls. The company was founded in June 1991 by the current Managing Director, Derek Lawrence, and

partner Roy North, now retired, and operates from a 3,000 ft site in Hungerford, Berkshire, with an office in Australia. “Every job is custom made,” says Derek Lawrence. “And because we’re a small company, we pride ourselves on listening to our customers to provide the appropriate system.” As well as supplying cold store installers in the UK and Ireland for over 26 years, the company also exports globally, with customers from Singapore and Malaysia to Egypt, Saudi Arabia and Australia. A recent example of a major project involved supplying systems for a huge meat storage facility over eight floors of a building in the Far East. Following the challenges of the recession, the company has built turnover back up to around £400,000 a year. Moving forward, Thermatek® hopes to capitalise on an investment of around £80,000 in R&D for brand new products that it plans to launch later in 2017; something completely different but within the same market. Offering systems that resolve the problems of ice formation while saving businesses energy and money, Thermatek® will no doubt continue to be a go-to company for cold store suppliers across the globe.

Tel: 01488 684888 www.thermatek.co.uk Email: sales@thermatek.co.uk

May/June 2017 Food & Drink News

31


{ Logistics }

Meeting Demand & Making A Profit As e-commerce, rising inflation and political developments continue to impact the food and drink industry, innovation in transport and storage solutions remains key

W

ith annual inflation reaching 2.7% in May, a weak pound and wage growth at 2%, manufacturers and retailers may look to the supply chain to drive efficiency and keep consumer prices down.

Driving efficiency “Thanks to increased consumer demand for goods to be more readily and widely available, a number of innovative trends and technologies have been introduced in recent years to drive efficiency in the food and drink supply chain,” says Martin Dougherty, Vice President of Business Development, Consumer, Automotive, Engineering & Manufacturing and Tradeteam at DHL Supply Chain (www.dhl.co.uk). Faced with new trends such as e-commerce, retailers and manufacturers are having to adapt the way they handle and store goods to remain competitive. The perishable nature of fresh produce and other food products is particularly pertinent when it comes to storage and transportation, as stock has to be handled, stored and distributed to minimise waste. Grocers also

32

May/June 2017 Food & Drink News

have the challenge of whether to operate store-pick or warehouse-pick models. One way to drive efficiencies and improve shelf life is to have shorter, more flexible deliveries and optimise stock placement across a company’s network. “More manufacturers are looking to collaborative transport solutions to increase product availability, be ‘just in time’ and manage peaks in demand,” says Martin Dougherty. “We are also seeing the convergence of drinks, food and consumable supply chains, coupled with the integration of reverse logistics flows from the same outlets such as waste, recycling and empties.” Collaborative solutions are also at the fore in the web-based matching service for on-demand warehousing provided by Zupplychain (www.zupplychain.com). “At Zupplychain, we’ve brought the shared economy format, which has worked so successfully at companies such as Airbnb and Uber, to the B2B market, and have created a web-based matching service for on-demand warehousing,” explains Managing Director, Martin Elgood.


{ Logistics }

Sites like Zupplychain pair companies that have warehouse capacity with people in need of storage, allowing the providers to fill unused space and providing cost-effective short or long-term storage solutions for those who need it. “Retailers have had to re-consider their store models in the context of their own cannibalisation of physical stores by offering online grocery services, leaving many seeking new ways of using space in their existing estates,” says Martin Elgood. With the depletion of warehouse sites in London and the South-East, many are looking at short-term warehousing as a solution, he says, using it to place stock closer to its final destination to reduce transit times, or to provide space during seasonal peaks.

Good quality planning Logistical challenges can vary depending on the market and the industry, with constraints including raw materials, skilled resources (people or equipment), financial constraints and overall cost to deliver the service or product. “There are a significant number of potential constraints dependent on the market and industry," he explains. “Typically, these will be broken down into the best way to overcome a constraint is through good quality planning,” says Chris Dixon, Operations Director at 3T Logistics (www.3t-europe.com), which develops and implements transport management solutions. “The temptation with many sales-led manufacturing

businesses is to maximise manufacturing space and minimise warehousing and loading, which, if not properly thought through, can create bottlenecks.”

A balancing act As well as flexing costs and capacity, companies must balance capability, service delivery and demand to deliver on customer promises. “Many businesses use a measure such as On Time in Full (OTIF) or a single piece lead-time to explain service,” says Chris Dixon. “Cost per sale, measured against various key process steps also gives a good indication of balance. If there is imbalance in production or transport for example, the overprocessing or waiting times within that process may increase the cost per sale. This is very important with cost-sensitive products and services.” He also warns against the dangers of diminishing margins through over-servicing customers and the importance of measuring the balance between capability, service delivery and demand to ensure profitability. “This process can be supported through planning tools and a capable MRP system in production, as well as a transport management system (TMS) such as 3T’s Solo product. This has the unique advantage of positioning to review the entire supply chain, capturing the problems that cause a service failure, or the impact of fluctuations of demand on the overall supply chain process.”

“Integrating this system with new mobile technology can provide additional visibility and information in real time up to the point of delivery, providing a true measure of OTIF that will be more accurate and more realistic than ever before.”

May/June 2017 Food & Drink News

33


{ Logistics }

Driven by technology When it comes to technological advances, DHL Supply Chain’s Martin Dougherty sees the future of warehousing in automation and robotics. “While we are a long way off harnessing their full potential, we are increasingly using automation and robotics to support our warehouse staff and drive efficiency,” he explains. “Robot technology is particularly suited to picking and co-packing environments. DHL has carried out a number of successful trials with the collaborative robot Sawyer, which is flexible enough to be deployed as needed, and can deal with a range of repetitive tasks and different product types, increasing efficiency. To date, Sawyer has been successfully trialled packing a range of products from pet food to confectionery, aerosols and canned drinks.” However, as he points out, it’s not simply a case of investing in new technology and hoping for the best. “Ultimately, the success of any new technology will depend on how well it is integrated into existing processes and the workplace.” For Chris Dixon at 3T, the transport cost element of the cost-to-service is becoming more important than ever, in particular planning routes and delivery types for customer orders. “Because of this, we developed the automated endto-end Solo TMS that processes orders at the point of receipt and consolidates them into deliveries to achieve

the best of cost and service transport solutions given the constraints in the business.” Again, the integration of these new systems is seen as key. “Integrating this system with new mobile technology can provide additional visibility and information in real time up to the point of delivery, providing a true measure of OTIF that will be more accurate and more realistic than ever before.” This additional visibility allows businesses to see the effects of their production decisions on the transport delivery element of their supply chain, which has led to 3T customers experiencing savings of as much as 20% through the deployment of a TMS. For Martin Elgood at Zupplychain, technology is a tool for saving time, effort and money, through effective stock control. “We’ve recognised the part technology plays in warehouse management and solutions, and have created our own service called My Stock – a free-touse management system, which allows customers to efficiently manage stock across multiple locations. Using URNs, My Stock enables customers to easily manage pallet stock in their own warehouses, transfer product between warehouses and then use it to control stock in third party Zupplychain warehouses, providing complete product visibility for customers with products in multiple locations in one easy-to-navigate portal.”

Whether manufacturer, retailer or supply chain solutions provider, companies that are flexible and open to innovative new models are more likely to compete successfully in this ever-changing climate.

HOWARD TENENS WIN YOUNG LOGISTICS PROFESSIONAL OF THE YEAR AWARD Beth O’Neill, Group Commercial Manager for Howard Tenens, has been named as the FTA Multimodal Awards Young Logistics Professional of the Year 2017. Howard Tenens, one of the UK’s largest privately owned logistics companies had plenty to celebrate at this year’s Multimodal awards ceremony, as Group Commercial Manager, Beth O’Neill, was deservedly awarded with the Young Logistics Professional of the Year award title with one judge describing her as “The stand-out candidate”. Beth was nominated for this award for her continual professionalism and work as

34

May/June 2017 Food & Drink News

Group Commercial Manager. She has shaped the commercial and marketing department for Howard Tenens, as well as being a key influencer within the solar logistics business and as an individual who continually exceeds expectations delivering

high quality work within rapid timescales. Following the announcement of winning the award Beth commented: “I’m excited and very proud to have been recognised for such an award. I’d like to take this opportunity to thank everyone at Multimodal for their support, as well as the team at Tenens who have aided and supported my development throughout my career with them so far. The last five years have been a whirlwind, and it looks set to continue!”

www.tenens.com


{ Cpack Ltd }

Cpack Has It All Wrapped Up From Pies, Cheese, Puddings, Chocolates to Milk, Cpack with a long heritage, has been designing and manufacturing premium wrapping systems for a worldwide clientele for over 40 years

M

achines include shrink wrapping, overwrapping, bunch wrapping, gift wrapping plus skin packing – whatever your food wrapping requirements, Cpack has a machine to do the job. The UK-based and owned business offers a complete turnkey service for its clients, from the design, manufacture and installation of machinery to service and support. Cpack’s latest state-of-the-art machinery is the patented, computer controlled, servo driven Wrap King 4000 and 9000 range. Launched in 2017 after three years’ R&D, the first machines have recently been installed at Addo Foods to wrap their award-winning pies. “Cutting edge technology enables the Wrap King to be up to 50% faster than the machines they are replacing – the most advanced computer systems we know,” says Managing Director, Charles Reilly. The Wrap King range is ergonomically designed for operator efficiency, and has several patented features including a new hovercraft film feed system, where gas is used to feed the film into place, reducing contact and preventing debris from building up, with a self-clean system to improve hygiene. Many components as used on other machines are now obsolete. Improving reliability and hygiene. There is a cloud-based software system for worldwide updates. Cpack wraps most of the world’s Christmas puddings and most of the UK’s pies, along with cheese and dairy products, cakes, sandwiches and gift products such as high-end chocolates. Many major producers in the UK using Cpack machinery wrapped products can be found from the value discounters, major multiples and exclusive stores like Harrods, Fortnum & Mason. For the premium market and Cpack’s unique Gift Wrap 3000 can replicate a hand-wrapped finish, popular with manufacturers of cosmetics and premium chocolates. Meanwhile, the company’s new Rotor Pack

5000 machine – one of the fastest machines in the world for overwrapping packs of milk for transportation – was recently installed in a major UK dairy. Cpack’s machines are in production from Vladivostok Russia to Vancouver Canada, and as far south as New Zealand”. Based in Burnley, Lancashire, the business last year updated its manufacturing facility and added a new factory extension. “We’re very excited about the Wrap King range, which has been designed and developed in our own facilities,” says Charles Reilly. “Moving forward, we would like to enhance our position as world leaders in the control fold market for food, gift wrap, dairy and the pharmaceutical industries.” While a lot of business comes from existing clients, Cpack also exhibits and will be showcasing its new ranges on stand C102 at the PMA Show (26-28 September, NEC).

Tel: 01282 422485 Email: info@cpackltd.com www.cpackltd.com

May/June 2017 Food & Drink News

35


{ GEA }

First Choice For Process Technology One of the largest suppliers of process technology for the food industry, GEA is a global specialist in filling technology for sectors from brewing and dairy to food processing

T

he GEA portfolio spans an impressive range, from spares right through to turnkey projects and complete process solutions, with particular focus on brewing, dairy and food processing.

OneGEA Last year, the international organisation completed its first full year as OneGEA, which consolidated each country’s activities under one sales and service organisation with three divisions – Solutions, Equipment and Services – each with a Vice President reporting to the country’s Managing Director. “The OneGEA reorganisation of mid-2015 facilitates a wider offering to our existing customers and supports the development of current white spots, whether with new customers or with existing customers in areas where we aren’t currently doing business,” explains Martin Jackson, Vice President of Solutions in the UK. “Before, we had different disparate entities,” he adds. “Now GEA UK pulls together all our activities. This way we can offer the most advanced and efficient process equipment and solutions, maximising the value add to our customers’ business. It’s also an important platform for GEA’s growth, by supporting the introduction of newly acquired technologies such as COMAS, Imaforni, CMT, Hilge and De klokslag.”

Success in the brewing industry GEA’s products and services cover all aspects of the

36

May/June 2017 Food & Drink News

brewing process from dry goods and yeast to the brewhouse, fermentation, separation, filtration and CIP. As well as valves, pumps and other flow components, separators and cooling solutions, GEA offers complete after sales support, comprising spares, breakdown cover, servicing and preventative maintenance. “We’ve been very successful in the brewing industry,” says Martin Jackson. “We provide everything from components right up to full greenfield brewery projects for major companies.” As a result, GEA’s customer base ranges from craft brewers Fourpure, Meantime and Beavertown, to regional and independent brewers such as Fullers and Adnams, and international blue chip companies Heineken, Carlsberg and MC. Recent projects include the design, supply, installation and commissioning of a fully automated four-vessel ‘CRAFT-STAR’ modular brewhouse system (40hl) for Fourpure in London, and a new cellar project for Adnams in Southwold, comprising conical DPVs, BBTs, centrifuge and filtration, and refrigeration. On a larger scale, GEA UK has been carrying out multiple major process upgrade projects for Heineken’s brewing and cider-making sites in Hereford, Manchester and Tadcaster. All of this grew from the UK’s ‘lager boom’. It was Eddie Kuhlenbaumer – who founded EHK Process Engineering (later Tuchenhagen UK, purchased by GEA in 1996) – who understood the market opportunity for


{ GEA } high-volume automated brewing plants and took the company in this direction. Having introduced fully automated, hygienic, mixproof valving systems to the UK brewing market, GEA progressed to delivering complete turnkey process solutions to both the brewing and wider food industries, winning contracts with Guinness, Bass, Ind Coupe, Unilever and Cadbury.

Why choose GEA? The GEA name today is synonymous with innovation, quality and customer service. “The key is listening to customer requirements and focusing on the basics: hygiene, product quality and process and energy efficiency,” says Martin Jackson. “Our innovation is in areas that give real added value and customer benefits. A good example is the CRAFTSTAR™ Brewhouse, which offers the technology and performance of the larger GEA brewhouse range at a competitive price, with best-in-class extract yield.”

UK sites – and a global beverage hub The UK operation has sites in Milton Keynes, Eastleigh, Warrington, Sittingbourne and Stoneleigh Park, plus nine UK service branches. GEA UK also houses a technology hub belonging to GEA’s global Beverage Application Centre. This specialises in process solutions for non-alcoholic beverages and the personal care markets, leading to numerous export contracts. At present there are approximately 600 UK staff and the 2017 theme of ‘People Development’ has several initiatives directly aimed at staff development. The UK operation comes under the ‘North and Central Europe’ region, and accounted for 15% of GEA’s revenue in 2016 (€4,492m).

Into the future Moving forward, the company will be continuing with the OneGEA rebrand and carrying out several “cross-selling projects”, where it has sold complete process and cooling solutions within the same project, releasing the synergies of the new OneGEA organisation: wider GEA offering, fewer interfaces for customers to manage, and complete after sales offering. There will also be increased focus on the dairy and food markets, following recent acquisitions in the bakery sector, including COMAS and Imaforni. “Looking ahead, we’d like to be the first choice of our customers for the provision of process equipment, solutions and service,” says Martin Jackson. “The OneGEA reorganisation is now complete, and we and our customers are beginning to reap the benefits.”

www.gea.com

May/June 2017 Food & Drink News

37


{ QA Fish }

38

May/June 2017 Food & Drink News


{ QA Fish }

A Fresh Approach By focusing on the top end of the market, QA Fish has dramatically increased sales of its high quality fish and seafood products

T

hey say that you get what you pay for – and that’s certainly the case when it comes to fresh fish and seafood. Located on the west coast of the Shetland Isles, QA Fish represents “Quality Assured” – and that’s what customers have come to expect from this fish processing company. The prime location of QA Fish, adjacent to the Scalloway fish market and local harbour, allows it to source the freshest of raw materials from fishing vessels and markets each day. By building up strong relationships with local suppliers then processing and dispatching fish the same day it is sourced, the QA team can ensure that its customers receive the freshest products. Sales Manager, Robert Nicolson and Director, Csaba Steinbach both believe that by processing product, as it is landed, there are benefits to the customer, the supplier and indeed the islands themselves. “I’m a local boy, born and bred and my dad was a fisherman working out of the local harbours,” says Robert Nicolson. “Historically Shetland had a significant processing sector but over the decades the smaller factories closed as more and more seafood was shipped out to larger processors on the UK mainland; a trend driven purely by cost factors. Robert Nicolson continues: “Today, the vast majority of fish that leaves Shetland goes out

whole. While the cost is still an extremely important factor, our focus at QA Fish is much more about product quality and the traceability of our products. We are set up to ensure that our customers get the very best products that rival anything landed in the UK, Europe or indeed the world. Csaba Steinbach agrees: “It’s important for the company and also for Shetland that there is a renewed focus on local processing. We know that with fast and efficient processing, good temperature control and minimal handling throughout the production chain shelf life can be extended and the product, when it is received by the end customer it will be two or three days fresher than fish processed on the mainland”.

A discerning market Having realised that it was not viable to market a quality product while competing on price with the mass producers, QA Fish made the conscious decision to focus on marketing traditional hand-cut products at the top end of the market. “The range and quality of the seafood we are able to source in Shetland is fantastic and trying to compete with cheap fish is not what we are about,” explains Robert Nicolson. “While we are not against working with the larger processors and retailers our strategy to date has been to target smaller wholesalers, fishmongers and restaurants who are perhaps better

May/June 2017 Food & Drink News

39


{ QA Fish }

positioned to appreciate the quality we have here. Like us, they are building their reputations on quality and freshness, and they are willing to pay a little more for it.”

Early days The business was founded in 2008 by Gordon Johnson and Robert Williamson, both of whom have been involved in the seafood industry all their lives in one capacity or another, from going out on the boats as fishermen to working in the fish farming sector. In fact, QA Fish was originally set up as a fish farming business, before later moving into the primary processing of white fish bought from the local markets – from haddock and hake to cod and coley. The Shetland waters are an ideal environment from which to source sustainably managed wild fish, shellfish, as well as farmed fish and rope-grown mussels. At the start of 2013, QA Fish launched a new venture: processing and selling scallops. For this new aspect of the business, the company worked closely with the

40

May/June 2017 Food & Drink News

Shetland Shellfish Management Organisation (SSMO), which regulates the inland waters, works for the recovery of shellfish stocks and promotes the environmental sustainability of Shetland’s shellfish fisheries. As a company committed to sustainability, QA Fish has achieved Marine Stewardship Council (MSC) certification and is able to provide full Chain of Custody practices for North Sea haddock, king scallop and mackerel. By labelling this seafood MSC approved, it gives customers the assurance that it can be traced back to a sustainable fishery.

The export market The business has quite a few customers in the EU and elsewhere across the globe, and has found that specifically targeting certain countries has brought strong results. Last year the focus was on Spain, with QA increasing its sales there to around 280 tons of product. This year it’s targeting the promising qualityfocused French and Irish markets.


{ QA Fish }

“We’re sending out samples of scallops and they love the quality; it all now comes down to optimising logistics and administration,” says Csaba Steinbach. “Regardless of what we are selling and to whom it’s always about quality. There are particularly strong markets in France and Germany for MSC accredited scallops and haddock.”

Seafood sales The increase in sales has not only been seen in white fish. In 2013, QA Fish sold just under 20 tons of scallops over the year; last year this figure rose to over 100 tons. “We saw an increase in demand for scallops last year,” says Csaba Steinbach. “The quality of scallops from the Shetlands is very high. The boats land in the evening and we process the scallops the following morning, delivering them to our customers between 24 to 48 hours later. This increase in sales hasn’t happened by accident: there has been a concerted effort to target particular sales opportunities and an increase in marketing, too.”

New premises To handle this ever-growing demand, the company is planning to build new premises this year, with the help of an EU grant of £250,000. Last year it bought outright its two units – Unit 1 and Unit 2 at Blackness

YOUR FIRST LINE OF DEFENCE Microbiology & Chemistry Labs UKAS Accredited Testing Lab 2651 Shelf Life Testing Food Safety Testing HACCP Development Quality Assurance & Auditing Services Business Development Services Port Arthur, Scalloway, Shetland ZE1 0UN Tel: 01595 772441 Email: info@ssqc.co.uk FOR ALL YOUR TESTING, QUALITY ASSURANCE AND BUSINESS REQUIREMENTS

Pier – and the next step is to join them together with a two-storey building and a new building next to them for holding and packing live brown crab, lobster and langoustine. There are also plans to invest in new machinery, but one thing QA Fish will not be purchasing is a filleting machine. “Everything is hand filleted and hand cut,” explains Csaba Steinbach. “We feel that the quality is better as the fish are not going through a machine. It also means that every fillet is checked by hand This way, we have total control over the final product quality”.

A brand-new brand “There are also plans to brand our products, starting with the scallops, once the new building is up and running”. “We see the potential for further growth if we can successfully brand our scallops and differentiate them from others on the market, that will help us promote the industry in Shetland.” We have a great story to tell about Shetland, its seafood and our company, and it’s a story that needs to keep being told.” says Csaba Steinbach. “It’s about daring to move away from the competition,” says Robert Nicolson. “There are a lot of people selling fish, but we need to keep reiterating that we produce niche products based on freshness, quality and origin. Although we’re quite a long way from the end user, our transport links and logistics are very efficient and we are able to get fresh fish to our customers quickly. It’s about taking a step back and recognising that there are cheaper fish out there but knowing that our fish are worth their price.”

QA Fish Unit 1, Blackness Pier, Scalloway, Shetland, ZE1 0TQ Tel: 01595 880199 www.qafish.com Credit: Photography by Kevin Ritch

May/June 2017 Food & Drink News

41


{ Salthouse & Peppermongers }

Around the World in Salt & Pepper From Hawaiian black lava salt to Himalayan pink salt bricks, Peacock Salt’s food division, Salthouse & Peppermongers, offers the world on a plate to retail and food production in the form of high quality gourmet salt and pepper

A

major UK salt supplier established in 1874, Peacock Salt launched Salthouse & Peppermongers in 2014 to meet increasing demand for gourmet salt and pepper in retail and food production. Currently selling 200-plus products through its own website and key retailers such as Amazon, Selfridges and Lakeland, the brand is now broadening its market to target retail outlets, including the major multiples, and food ingredient companies. Along with gourmet salt and high-quality peppercorns, the company’s products include specialised accessories such as ceramic salt and pepper mills, and a range of products carved from Himalayan salt slabs: tequila shot glasses, mortar and pestles, and a salt block that can be heated on the hob and used as a cooking base for anything from steak to seafood. “It’s a fantastic product,” says Fraser Ferguson, who has extensive experience of food sales and joined as Business Development Manager in March. “Once you’ve tried cooking on it, there’s no going back. It comes in a presentation box with a cookbook and it’s one of the biggest sellers on our website. Last Christmas The Times featured it in it’s top 25 Christmas foodie gift guide, and orders shot through the roof.” The salt is sourced across the globe, from the UK to the US and from Japan to Pakistan. “There are lots of different flavours, strengths and textures; Japanese sea salt is very potent, you get a lot of flavour from even the smallest sprinkle, Himalayan has a sweeter, slightly milder flavour which has already taken off big-time in foodie circles. We also have a Japanese salt with an egg flavour, suitable for vegans, and there’s salt infused with smoke or seaweed.” Once the high-volume orders started coming in, the

42

May/June 2017 Food & Drink News

business added a dedicated Salthouse & Peppermongers building to the Peacock Salt site. There are also plans to increase staffing numbers as Fraser Ferguson and his team alert new and existing customers to the popularity of products such as the Himalayan salt block. The company also supplies salt walls made of Himalayan salt ‘bricks’, which dry-age meat naturally, drawing out the moisture and adding flavour. One


{ Salthouse & Peppermongers }

butcher using this technique has a product in the final of this year’s Scottish Food & Drink Excellence awards, and a major catering butcher is about to install a huge Himalayan salt wall with lights and a webcam, so customers can visit their website and see the meat being dry-aged through the translucent bricks. With increasing sales to retail and food manufacturers, Salthouse & Peppermongers saw a 35% increase in turnover last financial year. “We’ve grown from a cottage-style industry and our

plans are to be number one in the UK and hopefully in Europe in the next 10 years,” says Fraser Ferguson. “That’s where we see ourselves.”

Salthouse & Peppermongers North Harbour, Ayr, KA8 8AE Tel: 01292 292018 Fax: 01292 292001 Email: info@salthouseandpeppermongers.com www.salthouseandpeppermongers.com

May/June 2017 Food & Drink News

43


{ John Coleman Wholesale Butchers }

50 Years of Success A family butcher with a strong heritage, John Coleman Butchers has established an exceptional reputation as suppliers of quality meat

H

aving started as a trader in 1965 at the age of 20, John Coleman continues to preside over a successful business – celebrating his 70th birthday, and the 50th anniversary of the company, in 2015. With retail outlets comprising a butcher’s shop in Langham (open Monday to Saturday), a mobile shop on Sudbury Market (Thursdays and Saturdays) and a farm shop, and with a wholesale operation serving other butcher’s shops in the area, John Coleman and his staff are certainly industrious. Based in Boxted, near Colchester in Essex, the company supplies many of the local businesses, from gastro pubs, premier restaurants and traditional English pubs, to golf clubs and local takeaways. Some of them have been his customers for well over 20 years. Following the principle of supporting the local economy, meat is mostly sourced from the local area, including from the company’s own herd. Fresh, natural ingredients are prioritised when creating the company’s meat products, such as pies, pasties and sausage rolls, and barbecue specials, such as sausages and burgers.

From humble beginnings… After borrowing £100 from his mother in 1965, John Coleman started out selling chickens from the local area to the London markets, successfully dealing with traders three times his age. Today, some of the traders he deals with are the grandchildren of his original contacts.

44

May/June 2017 Food & Drink News

He then progressed to running a mobile unit, market stall and retail unit, with the addition of a livestock holding helping to dramatically expand the business. This led to another string to John Coleman’s bow: judging cattle competitions all over the country, which he has been doing for around 30 years. He continues to judge at Colchester’s Christmas Livestock Show and, most years, he purchases the Colchester Champion. “When we first started there were no supermarkets, it was just family butchers,” he says. “Every town, every area had a butcher’s shop, bakers – candlestick makers! – the lot of them. Of course the supermarkets have come in and taken over and the butchers’ shops have dwindled over the years. When I started in Sudbury there were about 16 butchers and now there’s not one.”

“We know where our meat comes from” The fact that John Coleman Wholesale Butchers has not only survived but gone from strength to strength is testament to hard work and the right approach. The focus has always been on supplying high quality local meat and poultry with full provenance. “People want to know where the meat came from, that’s the most important thing. There are some people who will never leave the supermarket but there are others who are gradually coming back to the traditional butcher and greengrocer. I can’t fault anybody going to the supermarket for their baked beans and toilet roll but I don’t think the supermarkets can do the same job


{ John Coleman Wholesale Butchers }

May/June 2017 Food & Drink News

45


{ John Coleman Wholesale Butchers }

with meat, fish and veg. I’ve tried to keep everything as local as I can – and every week I more or less know, hand on heart, where everything has come from.” Indeed the tagline on the company’s delivery vans is: “We know where our meat comes from, do you?” Apart from Scotch beef brought in for regular customers, John Coleman’s beef comes from its own herd of cattle; pigs are sourced from local suppliers, sheep mostly come from Colchester market and poultry is supplied by Diapers in Haughley,, Sussex. The eggs and most of the fruit and vegetables sold in the farm shop are sourced in the local area and the bread is made at a local bakery. The herd of around 400 beef cattle is grazed on 350 acres of grass in the summer and wintered indoors. Before BSE, the farm owned a wider range of crossbred cattle and Galloways, and the meat was exported to Germany, but now the focus is on Devon beef cattle. “I’ve always wanted Devon cattle but they are expensive. We got some good stock from Devon and Cornwall to put the herd together and now we breed our own.”

From game to barbecues The range of meat sold in the shop and wholesale covers everything you would expect to find in a butcher’s, with a lot of interest in game during the season – anything from 2,000 to 3,000 pheasants and partridges a week. These are sold retail in the

company’s own shop and to other shops and restaurants, as well as being exported through another company to Belgium, France and Cyprus. However, one of the major changes John Coleman has seen over the years is the rise of the barbecue season. “It’s good business,” he says. “Going back 25 years, as soon as there was a bit of sunshine you wouldn’t sell any meat. Now, the hotter it gets, the more you sell – people have changed their lifestyles and they spend a lot more on barbecue meat than they do on general meat.” Customers can also stock up on groceries, including fresh, locally grown produce, and on bakery products, such as daily fresh bread, rolls and a selection of cakes and pastries.

Excellent customer service The company's website is testament to John Coleman’s commitment to customer service, with many positive reviews from happy customers, including praise for the helpful staff, who go the extra mile, and the quality of the products on offer. By forging strong links with the local community where the business is based, including other farmers and livestock markets, John Coleman has established a solid foundation for his company that has stood the test of time.

“When we first started there were no supermarkets, it was just family butchers,” he says. “Every town, every area had a butcher’s shop, bakers – candlestick makers!”

46

May/June 2017 Food & Drink News


{ John Coleman Wholesale Butchers }

We are pleased to be associated with John Coleman Wholesale Butchers and wish them continued success for the future.

Jak Food Services Limited, Unit B, Bridge Trading Estate, Ipswich, Suffolk IP6 0NX Tel: 01473 300125 Fax: 01473 809378

Stanfords are pleased to support John Coleman, a regular buyer of prime ca!le and sheep produced on East Anglian Farms and purchased at Colchester Livestock Market on a weekly basis, enabling full traceability from field to fork. The Livestock Market, Wyncolls Road, Colchester, Essex CO4 9HU

Telephone: 01206 842156

We are pleased to be associated with John Coleman Wholesale Butchers and wish them continued success for the future. Blixes Farm, Ranks Green, Fairstead, Chelmsford, Essex CM3 2BH Tel: 01245 361 214 Fax: 01245 363648

Diaper Poultry Ltd are proud to supply John Coleman Wholesale Butchers with quality fresh chicken and wish them every success for the future. Tel: 01359 240217 Fax: 01359 242160 Email: info@diaperpoultry.co.uk www.diaperpoultry.co.uk

May/June 2017 Food & Drink News

47


{ South Coast Systems }

Weighing Up Success From retail weighing equipment and Modified Air Packaging to bespoke software, South Coast Systems is trusted by independents and multiples alike

A

leading name in its field, South Coast Systems supplies weighing, food preparation, packaging and catering equipment, with bespoke software and support. The largest independent Avery Berkel distributor in Europe, the company services Sainsbury’s, Bookers and retail independents across the UK. Founded in 1996 as Meridian Weighing and Food Machinery by former Avery Berkel salesman Paul Cox, the East Sussex company first operated from two garages in Upfield, before moving to a 2,000 sq ft premises in Buxted in 2001 and then to its present 4,500 sq ft site in Polegate near Eastbourne in 2015, with a name change to South Coast Systems. Having started as a supplier of scales, the business increased its range to comprise food machinery such as vacuum packers, slicers and mixers – including its own branded Sure Range – and bespoke software to complement the system scales. Recent projects include fitting scales with modern touch screens at the major independent West Country Butchers, and running a MAP (Modified Air Packaging) project with Bookers.

“Bookers were looking at a huge amount of wastage from under or over supply, and MAP can triple shelf life with incremental savings of around £3,500 a week,” explains Technical Sales Manager, Chris Kelly, also a former Avery Berkel employee. “MAP is a big thing for the future; it meets two goals: presentation and preservation. We have exclusive distribution in England for JPACK machines, which make tray packs with sealed film tops, offering better presentation than traditional vacuum packs.” The company is also keen to promote the benefits of its bespoke software packages, with features including delivery statements, invoicing and loyalty schemes, with full training and support following installation. “We’re constantly pushing our suppliers to innovate and add new features, software and functionality to the system scales,” says Chris Kelly. “Generally, customers embrace the technology – if they don’t, they fall behind. It’s a time and money saver; they can see the benefit of touch screens and information about ingredients, and with Christmas clubs, it’s easier to manage your exposure and risk electronically.”

“We’re constantly pushing our suppliers to innovate and add new features, software and functionality to the system scales”

48

May/June 2017 Food & Drink News


{ South Coast Systems }

Year-on-year increases mean turnover is now around £1.6m, with significant investment going back into the new premises, vehicles and training for the nine staff members. “The software and scale applications are complex, and supporting customers is essential – if a machine goes down at a butcher’s with only three scales, a quick response is very important.” New clients are won through word of mouth, exhibitions, and trade magazines and associations, and existing customers are given excellent support. While capital sales continue to thrive, this will be balanced with more steady revenue from software systems moving forwards.

Tel: 01825 732497 www.southcoastsystems.co.uk

May/June 2017 Food & Drink News

49


{ Wild Harvest }

Fine Food Pioneers Sourcing the very best seasonal produce for clients from event caterers to Michelin-starred chefs, Wild Harvest is a pioneer in the fine food marketplace

I

t started as two foragers collecting wild mushrooms and truffles, but today the London-based business supplies corporate customers and independents with high-quality ingredients sourced worldwide. “We’re a speciality supplier and want to be specialists within the product categories we list,” explains Head of Sales, Kerry-Ann Manton. While the core product range of foraged food, such as truffles and mushrooms, remains the backbone of the business and the focus moving forward, Wild Harvest now offers around 3,000 lines, including fresh produce, seafood, meat and dairy. It also supplies products under its own brand, including a high-quality English rapeseed truffle oil, developed with preferred supplier Hill Farm. Two recent changes benefiting customers have helped to drive growth. First, there’s been an upgrade to internal systems to make the business more accessible to the EDI (Electronic Data Interchange) market and online ordering. “Companies have more technologically advanced procurement systems, so we’ve invested in

50

May/June 2017 Food & Drink News

the business to meet those demands,” says Kerry-Ann Manton. Second, the nine delivery vans now leave earlier from the New Covent Garden Market headquarters, so that chefs receive their orders first thing. There are two further vehicles servicing Oxford and Brighton and plans to introduce motorbikes for speedy one-off deliveries. With customers including the Gordon Ramsay Group and many top restaurants, quality and convenience of service is key. The event side of the business has grown significantly over the past year, overturning the misconception that high quality can’t be delivered in high volume. Achieving BRC accreditation in 2016 will advance the company’s year-on-year growth, backed up by some internal reorganisation. Carl Leary has been promoted from Operations Manager to General Manager and a new Director, Barry Spencer, will oversee the business from a group perspective. As one of four businesses in the Fresh Direct group, Wild Harvest can take


{ Wild Harvest }

“Wild Harvest excels in bringing innovation to a customer’s menu and enhancing it in many facets,” says Kerry-Ann Manton. “Going forward, we’d like to have a more integral part in development, trendsetting and being ahead of the game.”

advantage of synergies in terms of products and the customer base, to help with pricing and strengthening the offer to customers. Moving forward, the company will continue to bring in new business from independents, while maximising its database of corporate clients. Social media has played a part in getting the message out (5,000 Twitter followers, 1,100 Instagram followers) and a new website was launched in 2016. In line with its commitment to training and development, the company also holds free

training days for chefs with its SOSA supplier, which have proved very successful. As well as standing out as a fine food speciality supplier, Wild Harvest is keen to share pioneering ideas and to set trends.

Tel: 0207 498 5397 Email: enquiries@wildharvestuk.com Twitter: @wildharvestuk www.wildharvestuk.com

We are pleased to be associated with Wild Harvest and wish them con"nued success for the future. Cart Lodge Office, Hill Farm, Heveningham, Halesworth, Suffolk IP19 0ED

Tel: 01986 798660 Fax: 01986 798754 Email: oils@hillfarmoils.com

May/June 2017 Food & Drink News

51


{ Shire Foods of Norfolk }

Fine & Healthy A fine food wholesaler based in Norfolk, Shire Foods supplies a broad range of quality products to customers across the UK The wholesale food supplier delivers to farm shops, garden centres, delis and retailers in the region, and nationally on request. Based in Downham Market, midway between Peterborough and Norwich, the business packs a wide range of products under its own brand label, including beans, cereals, dried fruits, herbs and spices, nuts and yoghurt-coated products, as well as chocolate, sweets and Indian and Oriental snacks. These are for the most part hand packed, with the emphasis on quality and presentation of product. Alongside its own brand products, Shire Foods sources many food and drink items from the local area, from companies such as cider and vinegar producer Aspall, preserve maker Tiptree, The Real Norfolk Cake Company, Norfolk Cordial, St Peter’s Brewery and Stokes Sauces. Those with specific dietary requirements and anyone looking to introduce more healthy products into their diet are also catered for. Gluten free foods such as biscuits, flour, pasta, pretzels and sauces are all available through Shire Foods, along with other healthy eating products from a wide range of well-known health food brands, including Doves Farm, Meridian and Eskal. Within the company’s own product suite, there are many healthy options, from dried fruit and unsalted nuts, to grains, seeds, lentils and rice. But it doesn’t stop there: other brands are sourced from across the UK and beyond, from Border Biscuits in Scotland to Bundaberg Brewed Drinks in Queensland, Australia and from the gin producing Durham Distillery in the north-east of England. One of the keys to the company’s success is the close relationship it has built up with its suppliers. Through regular communication, Shire Foods is able to offer new product samples and run special offers for its wholesale customers. These run the gamut from sauces and dried goods to alcoholic and non-alcoholic beverages. New products are continually being added to the wholesaler’s ranges. Most recently these have included children’s character drinks from Appy Drinks, vinaigrettes from Mary Berry and various flavours of Pipers crisps, among many others. New suppliers can

52

May/June 2017 Food & Drink News

submit a product for review by the company’s buying team through the Shire Foods website. In the local area – from East Anglia to north-east London and down into Kent and Sussex – delivery is carried out by Shire Foods’ own fleet of vehicles; while deliveries further afield are by carrier or, in the case of global exports, via shipping services. Having been incorporated in 2007, the company this year celebrates its 10th anniversary in a strong position, with a wealth of suppliers and a solid client base. It is now possible to order via the Shire Foods website.

Tel: 01366 381250 Email: sales@shirefoodsofnorfolk.co.uk www.shirefoodsofnorfolk.co.uk

Fastest Growing Bottled Adult Soft Drink in the Market* Belvoir Pressés are lightly sparkling soft drinks made using real ingredients with nothing artificial whatsoever. All bottles are in cases of 12.

111234


{ Brenntag UK & Ireland }

Formulating Future Together Brenntag UK & Ireland is part of an organisation that dates back close to 150 years From its headquarters located within Leeds, Yorkshire and strategic sites across the UK & Ireland, Brenntag offers its business partners a wide range of products and value added services such as filling, mixing and blending services, extensive formulation, technical and regulatory support within the Life Science, Environmental and Material Science sectors. Today we speak to Helen Allinson-James, Head of Life Sciences at Brenntag UK & Ireland, on what is the key to Brenntag’s continued success in the food and beverage industry. Helen says: The food industry is one of our key markets, as distribution of speciality ingredients has been Brenntag’s successful focus for several decades. I believe we have built a reputation for partnering with the best manufacturers of ingredients and additives and delivering the highest-quality products. Our industry focused specialist technical teams work closely with customers to develop new products and new application advantage, whether it is choosing the right ingredients for their products, or developing solutions that are tailor-made for each customer’s unique and specific needs.

We offer products for all food and beverage applications, including meat, poultry & fish processing, bakery, dairy and ice cream, beverages, confectionery, convenience foods, fruit and vegetable processing, sports nutrition and many more. Innovations are developed through the introduction of new nutritional and functional ingredients, while new technologies or processing can also provide opportunities for further optimisation of the formulation. My colleagues can expertly advise the right ingredient combinations, interactions and processing conditions to get ingredients to perform to their fullest.

“Minimising complexity with the right quality standards” Throughout all our developments, customer service is always at the forefront of our planning and investing. Brenntag UK & Ireland offers a portfolio of over 10,000 products to more than 20,000 customers: such robust and comprehensive infrastructure provides the necessary efficiency for both industrial and speciality chemical products and ingredients, creating true value

May/June 2017 Food & Drink News

53


{ Brenntag UK & Ireland }

54

for our customers, and the ability, we think, to offer the best customer service in the industry. We are fully committed to complying with the industry’s ever-growing safety and quality requirements. All of our facilities adhere to ISO standards and HACCP food safety regulations, and we will procure the full documentation and accompanying certificates for each product. Through negotiated agreements with our suppliers and an accurate system for keeping track of inventory, Brenntag reduces uncertainty in the supply chain, ensuring that products will arrive right on time, at the right place, in the right quantity and quality. All of Brenntag UK & Ireland distribution sites have gained certification for British Retail Consortium (BRC). Our accreditations demonstrate our commitment to being the custodians of the safety for the ingredients supply chain we operate in.

Choosing the right ingredients

flexibility with alternative ingredients or develop innovative flavour profiles in a range of areas of food design and technology, health and nutrition, food safety and processing aids. I am delighted to announce the launch of a new Brenntag Food Application Centre featuring formulation, product and stability testing. To best enable our business partners to compete in today’s market and fully leverage our expertise and experience in food applications, we organise seminars and bespoke sessions that include technical training and innovation workshops with a team of Brenntag specialists, featuring presentations by our key suppliers and industry institutes. We operate a BRC grade A food dedicated facility in Widnes which provides a hub for our centrally sourced

food ingredients, and along with our site in Belfast, house our food solutionising plants, both of which offer our customers a range of pre-diluted ingredients in a range of pack sizes, including bulk tanker loads which are solutionised to customer specification. This site is the flagship in its evolving focus on food, feed and pharmaceutical blends in the UK & Ireland. The site incorporates a facility that manufactures dilutions of acidulants, preservatives and other ingredients at customer-designated strengths as part of its standard portfolio.

May/June 2017 Food & Drink News

Formulation flexibility is one of the key attributes required to react quickly on the raw materials situation and on market trends. In many cases there is not just one ingredient that can satisfy all the requirements in an alternative formulation. The whole recipe should be reviewed taking into consideration processing conditions and ingredient interaction to arrive at a tailored, customer specific recommendation. The choice of appropriate ingredients depends on the positioning or the value/benefit proposition of a product. Finding ingredients that meet a specific criteria (a clean label proposition, for instance) and still deliver on texture, taste, flavour, shelf life and safety can be a challenge. The right ingredient, in combination with the correct processing, packaging and storage conditions, helps to ensure product quality. Our team are highly skilled to help achieve cost optimisation and

Tel: 0113 3879 200 www.brenntag.com


May/June 2017 Food & Drink News

55


{ United Snacks }

The Healthy Snack Revolution Ingredients like quinoa, kale and lentils are now finding their way into our snacks, thanks to United Snacks’ drive to offer consumers healthier options

I

n the past, savoury corn snacks might have been considered the poor relation in the snacking market, while crisps stole the limelight. Today the trends are starting to reverse as consumers wake up to the benefits of choosing healthier options, such as highprotein and mixed-grain snacks that are low in sugar and salt. This is the message coming out of United Snacks: a successful snack manufacturer with a strong line in contract packing, dedicated to developing new formats and healthier formulas. “It’s corn snacks’ moment now,” says Commercial Director, Peter Fletcher. “They have often been regarded the poor relation of crisps, but today there’s a lot more concern about fats and sugars. Although corn snacks are high in carbohydrates, they tend to be lower in sugars, and because they are not fried they offer a healthier alternative to crisps.”

High protein and healthier snacking In recent years, the company has been particularly looking at high-protein and mixed-grain snacks. We have also been able to work to the specifications of our client base to produce products that meet the criteria to complement their current ranges such as those containing quinoa and kale in the Eat Real brand produced for Cofresh Snack Foods, Leicester. The Eat Real brand was launched just three years ago and is already achieving sales of £15m a year, largely due to the phenomenal growth in demand for healthier, guilt-free snacking. The Eat Real products meet the growing trend for flexitarianism and no added sugar and are proving hugely popular not only with consumers with specific dietary requirements, but also with people who are making lifestyle choices and rejecting traditional snack and confectionery items in favour of ‘good for you’ products.

May/June 2017 Food & Drink News

57


{ United Snacks }

“The new products have proved extremely popular and we’re now looking at other grains and pulses like lentils and vegetables like sweet potato,” says Peter Fletcher. “We’re still working on developing more highprotein products in our research and development department. It’s quite a complex process to increase protein levels while at the same time producing a palatable and attractive product.”

Consumer driven choices With consumers looking for healthier snacking options, retail outlets are discovering that offering a wider range of low-fat, low-salt and multi-grain snack products can be good for their bottom line. “People are snacking more but thinking more sensibly about what they snack on, and some consumers are going into health food shops to get their snacks, as opposed to buying a packet of crisps from a regular shop,” says Peter Fletcher. “A lot of our products with ingredients like quinoa are sold in places like Holland & Barrett.” In his experience, the multiples and mainstream independents are not actively requesting these healthier products, but are interested when they are brought to their buyers’ attention. “We’ve always been proactive in looking at things like fat and salt levels, and we’ve removed allergens and gluten from most of our products. When we’ve mentioned this to our customers in the past, they would say, ‘yes, but does it sell?’ Now there’s a shift in attitudes to the view that if it’s healthy – with a freefrom or low-salt or other health claim on the packaging – it will sell.” The ‘heathy’ tag is, of course, very heavily regulated in the food industry and United Snacks sends all of its products off to be lab tested, which Peter Fletcher welcomes. “Some of the claims made for protein products I’m dubious about, but in the food industry we’re more regulated. Health claims can be a little bit confusing for consumers. Everyone’s been eating fat free yoghurts for years but consumers don’t always realise they are often high in sugar. “For me, that is why the Eat Real range provides a great selection and, as a brand, they’re committed to

58

May/June 2017 Food & Drink News

lowering salt levels and innovating constantly.”

New formats Another area of innovation over the years has been in different formats. The company’s extruded corn snacks include signature brands – Thingies, Oooo’s and Happy Snax – as well as a wide range of licenced character products and other brands created for its contract packing division. The promotional multipack launched last Halloween for one of the company’s best-loved brands, Oooo’s, has been so successful that it has been continued as an all-year-round multipack with updated packaging. “The bulk of our product ranges are multipacks,” says Peter Fletcher. “It shows the growing trend of people wanting value for money, and we aim to provide this with the wide choice of flavours and sizes within our ranges.” While there’s still very much a market for these big value packs, Peter Fletcher has noticed that the latest trend is for larger single packs, in particular the 40g sizes.

New machinery Over the past 18 months, the business has invested heavily in new machinery, installing a new multipack packing line and bringing in high-speed packing machines from Italy, to increase the speed of production and capacity. These include a ZC1 machine – an accurate combined weigher-bagger from Leeds-based Italian company PFM Packing Machinery, originally purchased to allow United Snacks to take on a contract packing request from a large company that didn’t have the facility to make corn snacks but wanted to enter the market. Not only does the ZC1 offer carefully controlled weights at fast speeds, but it also minimises packaging waste – good for costs and for the environment. The other benefit of the machine is that previously all packs were filled volumetrically but now there’s the option of producing weighed packs of all sizes. “You have so much more control over the machine that you barely waste even a couple of bags worth of packaging,” says Peter Fletcher. “As far as downtime and maintaining production levels, we’ve saved a lot of time with the new machine.”


{ United Snacks }

Over 30 years of experience A third-generation family business, United Snacks is today run by Peter Fletcher, his father Peter Fletcher Snr and his sister Charlie. One of its earliest products was Thingies, sold in a 5p

bag – these are still available today as 10p single packs. Happy Snax have been on the market for around 15 years and Oooo’s were added to the suite of products as a single pack more recently.

Looking ahead

The PFM Group manufacture a complete range of horizontal flowrappers, vertical form fill seal machinery, multihead weighers and automatic packaging lines to meet any need for flexible packaging machinery. We are proud to support United Snacks Ltd through their growth and development.

Moving forward, the company is looking at branching out into the export market. “I was in Dubai over Christmas for a food conference and it’s good to see how countries outside Europe are looking at healthier snacking,” says Peter Fletcher. “There seems to be more of a focus on it, especially in places like the UAE, where they don’t mind paying extra for premium products.” With new products being produced under contract and the continuing diversification of United Snacks’ own core products, turnover has been steadily increasing, as have staff levels. “Having invested in new machinery, we’re looking to move into a dual-shift pattern, upskill our staff and promote from within to managerial roles, with all the support they require,” says Peter Fletcher. As a family-run business with a dedicated team following common goals, United Snacks is clearly united in working towards an even more successful future.

United Snacks Limited Unit 12 Gold Triangle Estate, Harrison Street, Widnes, Cheshire WA8 8TN Tel: 0151 420 1144 Fax: 0151 424 5454 Email: info@unitedsnacks.co.uk www.unitedsnacks.co.uk

United Snacks is using the new PFM R700 bagger

PFM Packaging Machinery Ltd Tel: 0113 2393401 Email: sales@pfmuk.com www.pfmuk.com May/June 2017 Food & Drink News

59


60

May/June 2017 Food & Drink News


{ Caffe Concerto }

Music & Meals An upmarket Italian cafe offering mouthwatering cakes, delicious meals and live music, Caffe Concerto is taking over London and has branched out as far as Birmingham

E

legant and ornate interiors, enticing menus and delectable cakes and pastries – what’s not to love about Caffe Concerto? The company’s 17 London branches are located across the West End, including Regent Street, Piccadilly and Green Park, at south-west London venues including Brompton Road, Kensington, Kings Road and Knightsbridge, and in the Westfield Shopping Centre. There’s also a branch under the sweeping glass roof of Grand Central, Birmingham, a smart new shopping mall that opened in 2015, located adjacent to New Street Station. While each branch has features that give it its own distinct identity, what they all share is a stylish, upmarket look that makes each visit feel like an occasion. Breakfasts include full English or traditional continental, with eggs, pastries, pancakes or healthy fruit salad. The lunchtime and evening menu offers everything from Italian pasta and risotto dishes to sea bass, chicken and classic burger dishes. With patisseries on site, Caffe Concerto is also a place to treat yourself, with cakes, pastries or gourmet afternoon tea – with the option of Prosecco for added sparkle! The company’s experienced Food Development team, led by an Executive Development Chef, work hard to bring exceptional high-quality dishes to the menus. Ingredients are traceable, responsibly sourced and delivered on time to restaurants to ensure freshness. As well as offering the range of coffees you would expect from an upmarket cafe, along with a selection of

liqueur coffees, Caffe Concerto last year added Tea Forté aromatic teas to its beverage options. The cafes are also licenced, so you can pop in for a cocktail or enjoy a glass of wine with your meal. While the attractive pastries and cakes on display in the windows are no doubt a major contribution to drawing in passers-by, tables can also be booked online in advance. One of the USPs of Caffe Concerto is live music at some of the branches, including jazz bands and pianists. One of the regular performers is singer, songwriter and pianist Joanna Bradshaw, who performs her own compositions and covers, as well as accompanying those who drop in to perform at the weekly Open Mic night at The Village, Westfield Shopping Centre. Rachel Brooks, Azzedine and Sam Jewison have also been seen tinkling the ivories at Caffe Concerto branches. Founded in 1996, Caffe Concerto operates out of a head office in Piccadilly – the location of its first ever site. The company is active on social media, including Twitter and Facebook, where it often posts mouthwatering pictures of the dishes on offer. Various occasion cakes and gateaux can be ordered online via the company’s website, with free delivery within a 0.5 mile radius of a branch that delivers. These include birthday, wedding and other celebration cakes, along with cakes specifically designed for the children’s market.

www.caffeconcerto.co.uk

May/June 2017 Food & Drink News

61


Loxam Access are proud to be associated with Modular Panel Systems DUBLIN Tel: +353 (0) 1 401 6812 Email: dublin@loxam.ie CORK Tel: +353 (0) 21 485 3450 Email: cork@loxam.ie

www.loxam.ie

Refrigeration Products Ltd. Wholesale suppliers of refrigeration & air-conditioning equipment. We are pleased to be associated with Modular Panel Systems and wish them continued support for the future.

62

May/June 2017 Food & Drink News


{ Modular Panel Systems }

All Systems Go Modular Panel Systems Ltd designs, manufactures and installs insulated wall, roof and door systems for the food processing and cold storage industry

T

his year celebrating 40 years in business, Modular Panel Systems Ltd is a well-established name in the marketplace. Founded in 1977, the company is run from a head office and manufacturing facility based in Mohill, Co. Leitrim, and also has regional offices in Dublin, Kildare, Wexford, Galway and Armagh. The company has built up a strong customer base throughout Ireland over four decades, including companies in the food and drink industries, plus the pharmaceutical chemical, agricultural and retail sectors. “We have grown and built up our reputation over 40 years, and today we are well established in the marketplace,” says Timmie Beirne, one of the company’s founders and directors. “Looking at our process and business in general, one of the key benefits is that we both manufacture and install systems. Everything we sell, we produce here at Modular Panel Systems. We have very comprehensive professional onsite contractors and management supervision.” This brings several benefits to both the company and its customers. “It means your client is dealing with one company: the manufacturer and installer together,” he continues. “It also allows you to be more flexible and you have more control over your products in terms of quality and delivery. Also, you can achieve very fast turnaround times when required.” Founded by Timmie Beirne with his brother Pat, Modular Panel Systems Ltd was originally set up in a small production facility on the Cloone Road in Mohill and has continued to evolve and thrive over the years. Panel production is carried out on a fully automated,

state-of-the-art, purpose-built continuous line, and two expansions – one during the 1980s and another in 2001 – allowed the business to increase production and the product line. Modular Panel Systems’ key activity is the design, manufacture and installation of sophisticated wall, roof and door systems for food processing and cold storage. Some of the systems are standard units but the company also offers bespoke jobs, which are designed and manufactured in-house before being installed by the Modular Panel Systems installation team. “We not only manufacture and supply insulated wall, roof and door system solutions, we have a unique inhouse design team along with an excellent installation service.” Modular’s prime focus has always been on innovation, design, quality and expertise – and the company certainly knows the business inside out. “We have built loyal relationships with our customers and suppliers. It is through 40 years of experience that we can provide a comprehensive catalogue of Rockwool and PIR panel products plus a full range of insulated doors, confident in the knowledge that we are at the fore in terms of quality, standards and LPCB approval.” The industries that Modular Panel Systems works within include the food, construction, pharmaceutical, chemical, retail and agricultural sectors. Some of its key clients are household names, such as discount retailer Aldi; provides grocery products ranging from wholegrain bread to ready meals, Folláin; global nutrition group Glanbia; Ireland’s largest frozen food producer, Green Isle; Kepak Convenience Foods, a

May/June 2017 Food & Drink News

63


{ Modular Panel Systems }

market leader in the micro-snacking category; familyrun business Keelings, a supplier of fruit and salad; Moy Park, one of the largest producers of organic, free-range and corn-fed poultry in Europe; and Rosderra Irish Meats, the largest pork processing company in Ireland. Non-food sector companies include Charles River Laboratories and Finesse Medical. The company has sales people operating across Ireland, north and south, and has built up a strong reputation over many years. Today it’s the chosen solution to meet the needs of architects, specifiers, developers and clients, working with them from concept to final completion. As the company reaches the milestone of 40 years in business, the plan is to mark the anniversary by targeting growth throughout Ireland. While the business relies on its experienced sales team to look for new opportunities, it has also built up its customer base simply by providing a good service. “A lot of it is word of mouth; as they say, you’re only as good as your last job.” We, at Modular Panel Systems, strive in our efforts to provide a comprehensive technical service to architects, designers and other construction professionals, as an ongoing commitment, in the practice of best design, from concept to on-site

www.cphltd.ie

installation. We remain committed to producing inspiring and advanced insulated wall, roof and door systems.

Modular Panel Systems Ltd Mohill, Co. Leitrim, N41 EV88, Republic of Ireland Head Office - Tel: +353 (0) 71 9631162 Head Office - Fax: +353 (0) 71 9631519 Email: info@modular.ie Web: www.modular.ie Facebook: @modularpanelsystemsltd

Tel: 063 81827

World leader in stone wool solutions

We are proud to be associated with Modular Panel Systems and wish them continued success for the future

www.rockwool.com

64

May/June 2017 Food & Drink News


{ 1Stop Halal }

Improving The Halal Supply Chain The number one halal brand in the UK, Shazans, is now supplying all the major multiples through an integrated fresh meat supply chain: 1Stop Halal They began by making samosas in their kitchen, launching the Shazan brand in 2000. Today the Ayyub family presides over a successful business that supplies pre-packed fresh poultry, lamb and beef, and manufactures frozen snacks – handmaking up to 20 million individual samosas a year, plus rolls, kebabs and added-value frozen products. In 2004, the business was approached by Asda to launch frozen samosas in selected stores, and in 2014, the four major multiples relaunched their fresh meat ranges and category sales doubled. Since 2016, the company has run in-store halal butcheries in Tesco and Morrisons and by the end of

MRCT have been delivering chilled food products since 1969. From the innovative beginnings of refrigerated containers fixed to flatbed trailers to the purpose­built vehicles of today’s modern fleet we have been serving customers of all sizes for nearly 50 years.

We are pleased to be associated with 1Stop Halal and wish them continued success for the future. Moores Refrigeration Controlled Transport Limited

Potash Lane, Mid Suffolk Business Park, Eye, Suffolk IP23 7HE Tel: 01379 871500

2017 it will have 45 stores. Recently, Shazan’s Select was launched in Morrisons, which has seen over 20% growth, and other customers include Amazon, KFC in the UK, halal accreditation bodies HFA and HMC, and, since June 2017, Iceland stores. To cater for the growing demand for halal meat, 1Stop Halal was launched in 2013, creating a leading integrated fresh meat supply chain with the highest level of independent religious compliance for supermarkets, delivered through the trusted established brand of Shazans. With retail sales currently standing at around £40m, Shazans is the number one halal brand in the UK. Behind the brand lies many years of customer insight and retail experience, now supported by the 1Stop Halal integrated supply chain, and a team comprising more than 400 employees. The past 12 months has seen investment of more than £1.5m to upgrade the company’s fresh poultry abbatoir and retail packing facility at Eye in Suffolk and its fresh red meat packing facility and frozen addedvalue snacks production factory in Preston, Lancashire. Research and development has also led to the launch in June of skin-pack technology for red meat products, designed to reduce waste – an important element of packaging today. “Our plans moving forward are to drive standards, help our customers achieve a bigger market share of the halal sector and improve our business every single day for our partners,” says Steve Ewels. “We’d also like to cement our position as the halal partner of choice for our customers and as the number one halal brand in the UK.”

Tel: 01379 870661

www.mrct.co.uk

May/June 2017 Food & Drink News

65


{ Magazine Subscriptions }

SUBSCRIBE... 6 PRINTED ISSUE SUBSCRIPTION - SUBSCRIBE NOW! All UK addresses £59.00 sterling, rest of the world price on application. Payment Options (please tick)

Please invoice me I enclose a cheque

Mr/Mrs/Ms Job Title

(made payable to The Planet Group (UK) Ltd)

Company Address P.O.Box Country Telephone

E ONLIN ZINE MAGA ILABLE! A V A NOW

Email Type of Business I would like to know more about your other publications.

PLEASE CONTACT US ON 01484 321000 OR VISIT WWW.FOODANDDRINKNEWS.CO.UK/CONTACT/

66

May/June 2017 Food & Drink News

Fax


{ Forward Features List }

ComingSoon... FOOD&DRINK NEWS

PRODUCE NEWS

JULY/AUGUST

JULY/AUGUST

RESTAURANTS CORPORATE CATERING HALLOWEEN SNACKS, CRISPS & NUTS

MUSHROOMS SOFT FRUIT TOMATOES PINEAPPLES

SEPTEMBER/OCTOBER

SEPTEMBER/OCTOBER

CHRISTMAS DESSERTS / PUDDINGS FROZEN FOODS CONFECTIONERY LABELLING & PACKAGING

BANANAS APPLES & PEARS EXOTICS ONIONS & GARLIC PREPARED FRUIT & VEGETABLES

SEPTEMBER/OCTOBER

SEPTEMBER/OCTOBER

CHEESE FISH READY MEALS BAKERY MEAT

MACHINERY WINTER VEGETABLES STONEFRUIT GRAPES ROOT CROPS

IF YOU WOULD LIKE TO CONTRIBUTE TO ANY OF THE ABOVE ARTICLES PLEASE CONTACT

IF YOU WOULD LIKE TO CONTRIBUTE TO ANY OF THE ABOVE ARTICLES PLEASE CONTACT

EDITORIAL: RACHAEL@PLANET-MEDIA.CO.UK ADVERTISING: ADAM@PLANET-MEDIA.CO.UK

EDITORIAL: ANNA@PLANET-MEDIA.CO.UK ADVERTISING: SHAZIA@PLANET-MEDIA.CO.UK

May/June 2017 Food & Drink News

67


W W W. P R O D U C E - N E W S . C O . U K


{ May/June 2017 }

Contents

04

INDUSTRY NEWS

06

AFFINITUS

08

R & L HOLT

ONLINE E MAGAZINABLE! AIL NOW AV

TO VIEW THE 2017 FEATURES LIST PLEASE VISIT WWW.PRODUCE-NEWS.CO.UK OR CONTACT US AT +44(0)1484 321000 TO EMAIL A COPY TO YOU

2

May/June 2017 Produce News


{ Editor’s Foreword }

Reap What You Sow

PUBLISHER Planet Media & Design Ltd Brookes Mill, Huddersfield HD4 7NR

MANAGING DIRECTOR Jillian Evans

CREATIVE DIRECTOR Paul Roper

NATIONAL SALES MANAGER Adam Thompson

CHIEF EDITOR Michelle Hodgson

SUB-EDITOR Rachael Whiteley

SOCIAL MEDIA Benjamin Wainman

CONTACT US: CONTRIBUTE info@planet-media.co.uk ADVERTISING advertising@planet-media.co.uk EDITORIAL editorial@planet-media.co.uk MAG SUBSCRIPTIONS subscriptions@planet-media.co.uk

A

s a group they were among the strongest supporters of Brexit, but farmers are becoming increasingly concerned about our post-EU future, according to a poll by the National Farmers’ Union in June. Particular concerns are potential tariffs on trade and a reduction in migrant workers. “Farmer confidence is absolutely critical to the future of a profitable and productive food and farming sector,” said NFU President, Meurig Raymond, who is concerned about the reduction in investment signalled by many farmers. As the Brexit negotiations get under way, with many factors to be taken into consideration from trade deals and subsidies to environmental issues, those at the sharp end of food production will be looking for reassurance and support moving forward. This edition sees features on tomato growers R & L Holt, software solutions provider Affinitus, and our usual news updates.

Michelle Hodgson CHIEF EDITOR

Produce News is published by Planet Media & Design Ltd. Company registered in England & Wales, number 09365661. All material is the copyright of Planet Media & Design Ltd. All rights reserved. Produce News is the property of Planet Media & Design Ltd. This publication may not be reproduced or transmitted in any form whole or part without the written permission of a Director of Planet Media & Design Ltd. Liability: while every care is taken in the preparation of this magazine, the publishers can not be held responsible for the accuracy of information herein, or any consequence arising from it. In the case of company or product reviews or comments, these have been based upon the true and honest opinion of the Editor at the time of going to press.

May/June 2017 Produce News

3


{ Industry News }

CORNISH NEW POTATOES MARK START OF SUMMER CORNISH seasonal new potatoes are marking the start of summer as they launch in local Cornish Tesco stores this week, to be followed by a nationwide roll-out on 19 June. Branston is the sole supplier of Cornish new potatoes for the major retailer and following a 4% overall growth in the market, and a 53% increase in volume growth of Cornish year on year at Tesco stores, has upped its supply to meet consumer demand. “Shoppers love the fact that these potatoes are freshly harvested and brought to store in the shortest amount of time possible,” said George Christoudias, Sales and Marketing Director at Branston. “To bring the freshest and tastiest potatoes to Tesco, this year we are looking after the crop at every stage of the process. “They are harvested before the crop is fully

mature in order to retain the delicate natural sugars in the potatoes and they are cooled and packed quickly at our site in the south west for an incredibly fresh taste. “Being grown in the rich, fertile Cornish soils close to the sea, gives the potatoes a subtle balance of natural salinity and sweetness, which for chefs and home cooks really sets them apart from other new potatoes.

“Customers are also attracted to their convenience and versatility; their thin fluffy skins mean there’s no need to peel, so they are very quick and easy to prepare.” Cornish new potatoes will be available in Tesco stores in 750g packs and as a loose option – both online and instore until early August. To inspire the general public and champion seasonal potatoes’ health, versatility and affordability, Branston has launched a consumer initiative: Seasonal Spuds. The dedicated website and social media channels host recipes for seasonal new potatoes, as well as information about the nation’s favourite vegetable.

For more information, visit www.branston.com or www.seasonalspuds.com

STEAMING ALONG WITH KM PACKAGING’S LATEST LAUNCH Time-poor consumers and food processing companies alike will gain significant benefits from the latest new product from international developer and supplier of innovative packaging solutions, KM Packaging Services Ltd. The newest addition to its K Steam range not only increases the shelf life of fresh produce but also reduces the in-pack cooking time. This new K Steam packaging film is ideally suited to microwave steam cooking of fresh vegetables, fish and seafood; it enables pressure to build within the tray during cooking, ensuring shorter cooking times combined with retention of excellent flavour, moisture, texture and nutritional content. Easily peelable seals following cooking are a given, as is security of the seal during distribution and retail. In addition, K Steam allows fresh vegetables to ‘breathe’ for longer through the processes of packaging, distribution and retail, ensuring longer shelf life and increased freshness. The new film can be supplied as peel seal or weld seal, with or without KM’s anti-fog – a range of innovative treatments headed by market-

4

May/June 2017 Produce News

leading flagship product KM Klarity+. KM Packaging’s Commercial Director, Graham Holding, explained: “In today’s pressurised retail environment, shoppers are looking for the best solutions that will save them the most time, but with no detriment to the eating experience in terms of flavour and texture. Our K Steam film offers the best of both worlds: improved shelf life combined with reduced cooking time, so everyone wins.”

KM Packaging is constantly investing in new technologies and flexible packaging solutions. The company’s flexibility and commitment to rapid turnaround mean that it can meet demand for both high volume orders and also fast delivery on short-run seasonal products. For more information about the company and its vast range of flexible and reliable packaging solutions, please visit the website – www.kmpack.co.uk – or call 01832 274944.


{ Industry News }

FRESH CORRUGATED PACKAGING SOLUTIONS WILL BOOST FRUIT & VEGETABLE MARKET Choosing the right packaging to meet retailers’ sustainability initiatives is just as important to fresh produce suppliers as selecting it for reasons of supply chain efficiency and shelf appeal, according to the Confederation of Paper Industries (CPI). Packaging that keeps food fresher for longer, as well as offering maximum product protection, is also a driver for keeping costs down which can be incurred when items become spoiled or are damaged in transit. CPI has already introduced the Common Footprint Quality (CFQ) standard for the UK’s fresh produce industry. This will further improve the efficiency of the supply chain for growers and retailers by allowing common footprint trays from different suppliers to be stacked safely and quickly, maximising space in both storage shipping. Three corrugated companies in the UK DS Smith, Saica Pack and Smurfit Kappa have all adopted the quality standard to create a benchmark for packaging that takes into account both the produce to be packed, and the distance it travels. The CFQ initiative demonstrates that the UK corrugated industry is actively providing

the best possible packaging outcomes for customers, including effective hygienic solutions that reduce the risk of contamination to fresh produce. Research for the European Federation of Corrugated Board Manufacturers (FEFCO), by a team from Bologna University, found that bacteria affected fruit far less when packaged in corrugated trays than in reusable plastic crates (RPC), resulting in three days’ extra shelf life when using corrugated board. Microbiological contamination of fruit and vegetables is a major concern for retailers. The scientific research carried out by the university confirmed that cross contamination from pathogenic and spoilage microorganisms are more extensive in RPCs because they survive longer on plastic surfaces than corrugated.

Single-use packaging also eliminates the possibility of transfer, via the packaging, of infected soil particles and bacteria from one growing area to another. Corrugated packaging solutions in the supply chain helps the fresh produce industry deliver goods to market cleanly and safely, reducing the impact that lost crops have on a grower’s bottom line and cutting down on food waste. Corrugated packaging’s greater protective qualities and ability to adapt to all shapes and sizes also offers growers improved saleability for fruit and vegetables. Because of its excellent environmental record, corrugated can also help fresh produce retain a lower carbon footprint compared with other food sectors. CPI Director of Packaging Affairs, Andy Barnetson, said: “Corrugated packaging’s ability to adapt to all shapes and sizes, its greater protective qualities, and how it has evolved from a conventional brown box into a marketing tool thanks to the development of attractive shelf-ready packaging gives growers improved saleability for their products.”

FRUITPACK: A SUSTAINABLY ATTRACTIVE SOLUTION FOR STANDOUT FRUIT AND VEG “As well as being visually stunning, today’s premium fruit and vegetable cartons should be both innovative and sustainable to add value from converter to consumer,” according to Ana Gonzalez, European Innovation and Design Manager, at Graphic Packaging International (GPI). Brands and retailers can now benefit from GPI’s premium FruitPack® range, which offers a variety of fully sustainable mono-material, shelf-ready solutions for protecting and preserving fresh fruit and vegetables. Ms Gonzalez continued: “We’ve seen a big shift to multi-packed fruit and vegetables in the produce market in recent years, to help increase consumer convenience both instore and at home. In answer to this, our shelf-ready FruitPack solutions can be

automatically or manually erected, for ease of handling. Visually stunning, they can be fully branded for maximum on-shelf impact. “In addition, features such as patented easy-carry handles and a reinforced corner design (that enables multi-layer stacking to optimise the number of packs in crate layouts), make FruitPack® a user-friendly

solution throughout the supply chain and also for the consumer, whilst providing greater protection to the produce within.” Made from renewable and recyclable resources, FruitPack® presents an excellent premium ‘artisan-look’ alternative to existing plastic-based packaging substrates for brands and retailers looking to create differentiation in their produce offering. A wide range of concepts is available in GPI’s own virgin fibre kraftboard with high tear strength qualities. From small single items through to the largest of multipacks, the range covers a wide variety of fruit and vegetables.

For more information, please visit graphicpkgeurope.com

May/June 2017 Produce News

5


{ Affinitus }

Affinitus, The Power Behind Fresh Produce Over the past 30 years Affinitus has designed and developed software solutions for wholesalers, importers, caterers, growers and packhouses, but not just any software solutions. With a strategic partner approach we make the software bespoke to business requirements.

Our mission? “To provide our clients with business intelligence to manage their business better using efficient and fast intuitive software solutions with outstanding after sales support.� One example of this is from one of our packhouse clients.

Cottage Farms case study Cottage Farms is part of the Avalon Produce group of grower/packers, based in Tonbridge, Kent, whose main line of produce is apples and pears; they carry out third party packing at their new facility, which opened in 2014. Gently handling up to 55,000 apples per hour at their busiest it was vital to have a software solution in place, with quality their key to success.

The challenge Before Affinitus became involved, all warehouse and packing information was manually entered into spreadsheets. This meant that there was no real-time information on stock levels, production efficiency,

6

May/June 2017 Produce News

status of orders and P&L information, as well as the time-consuming task of manually entering data. Chris Browning (Managing Director) approached Affinitus, to discuss the implementation of a full ERP system that would cover warehouse management, sales, production and distribution.

The solution Affinitus recommended the Freshware packhouse software solution, along with wireless handheld units to capture data in real time. Additionally, Affinitus was able to integrate their software with Cottage Farms multi-million pound Aweta apple grader, which allowed stock to be booked in to the system in real time, and every bin graded has a unique barcode identifier, which allows for full traceability throughout the packing and distribution process. The system went live in April 2016, and the impact was immediate. All stock is now updated in real time, which allows for better control over quality and quantity of product. Duplication of information is greatly reduced as all production details, such as quantity packed, stock used and line efficiency, are entered directly at the point of packing in real time.


{ Affinitus }

Additionally, Freshware is able to communicate with other ERP systems in the Avalon Group, to allow automatic downloading and uploading of sales orders, and other vital information, using our new featured drag and drop module. Picking of orders is also done using handheld units, so finished product is exactly matched to a sales order, so full traceability from the farm to the customer is achieved. As all sales picking is done in real time and updated, an accurate display of the status of any order can be viewed simply and easily at any point in the day.

Key benefits • • • • •

Information available for anyone to view anytime Accurate stock figures Less paperwork Accurate view on grading information More control of the business as a whole “We have had Freshware for about a year and a half now. But the real development and proper using of the system started pretty much in November 2016. For the last seven months the system has been tailored to us to

get product market fitment. Every single team and department is benefiting from it. It helps that we can see everything live and do not use Excel spreadsheets which cuts printing down by 45% saving so much paper. In the next three months with the further development projects, we are aiming to reduce the printing by another 25%. Also, with the auto upload and allocation we have saved our admin team at least 6 hours per day!” “Working together with Affinitus we are now creating something big and bespoke. One of my favourite features is I can drag all the reports for production, stats for sales, profit, production cost, packaging and product waste with our customers seeing the live report, which is beneficial on a daily basis”. “As a customer and user of Freshware I feel like the system is very user friendly and is a pleasure to work with. If we as a business can help with further sales and presenting the system we are more than happy”.

Georgi Belov – Production Manager www.affinitus.co.uk

“As a customer and user of Freshware I feel like the system is very user friendly and is a pleasure to work with. If we as a business can help with further sales and presenting the system we are more than happy.”

May/June 2017 Produce News

7


8

May/June 2017 Produce News


{ R&L Holt }

Greener Growing Changes to biomass CHP tariffs have led to a challenging year at R&L Holt, but investment in environmentally friendly initiatives has continued to bear fruit

A

s expert tomato growers, Rick and Laura Holt are used to rising to the challenges faced by produce growers from outside forces – from the uncertainties of Brexit and elections to climate change and new legislation.

The founders of the family-run company have been growing tomatoes in the historic Vale of Evesham, Worcestershire since the early 1980s. Over the years, they have not only become experts in growing high-quality produce, but they have also worked hard to find the best ways to deal with the tight margins faced by produce growers. Their solutions have included a raft of energy-saving initiatives to improve efficiency and keep down costs without compromising on quality. Over the last six months it’s been all hands on deck to meet the deadlines for installing a new biomass CHP installation, following unexpected government changes to biomass tariffs.

Sustainable growing The business operates three nurseries – Sandylands, Hornsfield and Springhill – offering a total glasshouse spread of 22 acres. Dedicated to following innovative and sustainable growing techniques, R&L Holt has spent the past few years installing biomass boilers, LED lights and solar panels following on from their marketeers’ anaerobic digester at the Springhill site.

Biomass CHP tariffs A major project for 2016 was the installation of a biomass boiler to generate energy at Hornsfield Nursery, which is already showing good results. Having paved the way for a second biomass boiler on the Springhill Nurseries site, the Holts were thrown a curveball when, during the summer recess, the government passed legislation to reduce the tariffs for biomass CHP plants.

“They didn’t consult with the industry, and people like me went fairly ballistic as we were in the middle of planning applications, which can’t be done in three weeks,” says Laura Holt.

May/June 2017 Produce News

9


“They didn’t consult with the industry, and people like me went fairly ballistic as we were in the middle of planning applications, which can’t be done in three weeks,” says Laura Holt. “Apparently, at that stage in the industry, there was £240m committed to new machines that hadn’t been commissioned.”

Lobbying for change Laura and Rick decided to continue with their planning application for the biomass building, although they held off ordering the machine while the debate continued. Laura wrote to a number of key political figures, but wasn’t at all happy with the replies she received. “We did lobby,” she says. “I wrote three very pertinent questions but I kept getting standard letters back, that didn’t answer them at all.” Just as she was giving up hope, at the end of October the decision makers announced that the previous tariffs would continue to be made available until 31 March 2017.

New machine installation “We only started planning again at that point, as it wasn’t viable without these tariffs,” Laura Holt explains. “And certainly quite a few people will have cancelled machines and lost their deposits as a result. We had to scramble around for a machine, as they have a long lead time and it can take months from placing an order to receiving a machine.” In the end, the business managed to secure a machine from Italian company Uniconfort, which had a Global G240 2,700kW steam biomass machine available after another customer had cancelled their

10

June/July 2017 Food & Drink News

order. Construction work on the building to house it began in January and the machine was finally commissioned on 29 March, two days before the tariff deadline. “It’s all been an almighty rush and we had to turn the machine off after it had been commissioned to complete the biomass building and fine-tune the plant operation. We had to get a 500-ton crane to lift the boiler in, so we couldn’t put the roof on until after it was craned in and we’re still working on the building – the doors aren’t even in yet!” The rush to meet the 31 March deadline has led to increased costs for the overall project, although it will still save the company money in the long term. The biomass boiler, which is around three times the size of the one they installed at Hornsfield last year,


{ R&L Holt }

is housed in a large building at Springhill Nurseries with three woodchip walk-in floors. It is linked to a Heliex GenSet steam-expanding generator – sourced from Environ, a company based in New Mills in Derbyshire (a very reliable and highly recommended company we have found) – to provide a combined heat and power (CHP) facility. The steam expander supplies hot water for the glasshouse heating system, and any extra electricity will go to the grid. Ebtech, who were involved right from the planning stages, looked after heating integration with the glasshouse and project managed the technical aspects of the build. “We have to make this more efficient than using natural gas otherwise there’s no point in doing it,” says Laura Holt. “Having been burned by the cost of the machinery, payback might be longer, but I’m cautiously optimistic.”

Benefits of biomass While the installation of biomass boilers requires capital outlay and a fair amount of groundwork, the

investment in biomass provides the company with a major heat source for growing crops, and the highquality recyclable wood used in the boilers burns extremely efficiently. “For us it’s a major heat source, and it means we are less reliant on gas,” says Laura Holt. “We’ll always have gas as a backup, but we hope not to use it as much. Only three years ago, gas prices were very high; they are OK again now, but who knows what the future holds. We will also be less reliant on importing electricity from the grid and will actually be exporting power back into the network.’’

Other initiatives Recent investment in the sites has led to various new technologies being introduced, from diffused glass and blackout screens to LEDs and sodium lights, and has allowed the company to start winter production. “It’s not so much about increasing production, it’s about having it at different times,” explains Laura Holt. “We’ve had produce all over the winter months

“We have to make this more efficient than using natural gas otherwise there’s no point in doing it,” says Laura Holt. “Having been burned by the cost of the machinery, payback might be longer, but I’m cautiously optimistic.” in our new winter house, which has reduced the amount of imports. It’s not huge but it’s a start and in the future we hope to grow it.” The anaerobic digester installed at the Springhill site, run by Vale Green Energy, is now providing some of the CO2 required for growing the plants; this is cleaned, tested and stored in bulk at Hornsfield for later use. The CO2 recovered by the AD process will also be utilised at Springhill now the biomass is up and running! Recently we had thermal screens at Sandylands and Hornsfield replaced, so we are always looking to maintain efficiency and look for ways to improve.

Seasonal workers Another environmentally friendly policy at R&L Holt is to install solar panels on agricultural buildings whenever possible, including the workers’ accommodation of two cottages at Sandylands. All of the accommodation has been upgraded to meet regulations and provide comfortable lodging for staff, following advice from Concordia, a not-forprofit organisation that sources high-quality

seasonal workers for companies like R&L Holt. Workers are fully trained and staff turnover is low. “We have people earmarked ready for our future expansion and we want to reward them,” says Laura Holt. “Following the Brexit decision, we’ve had quite a few staff applying for citizenship. It’s been quite long and involved, and we’ve spent time getting paperwork organised for them. Who knows what will happen as a result of Brexit. The problem of seasonal workers is not as bad for us as it is for some, as our staff work most or all of the year round. What concerns me more than anything are the businesses that need people in the short term – strawberry, asparagus, apple picking, that sort of thing. Last year some of our staff bought houses and flats locally before Brexit was announced. I hope everything goes well for them; they are very committed and we want to ensure they can carry on working for us.”

Markets and marketing The nurseries produce several different varieties of tomato, grown for flavour and produced using

May/June 2017 Produce News

11


{ R&L Holt }

traditional cultivation methods with no GM plants. “We’re constantly on the lookout for new products and varieties,” says Laura Holt. “The seed companies research different types; we try them and taste them then we look at the growing to see if there are any particular issues.” Instead of using soil or a substrate like most other growers, the company employs the nutrient film technique (NFT) for cultivating its tomatoes hydroponically. The plants sit in troughs in a solution, which is pumped round the system so that each plant only takes up what it needs. Because it is a closed system all the solution is used when the plants want it. Crops are picked directly into crates, which are collected by the company’s marketeers, Evesham Vale Growers, who pack and distribute them. All produce is destined for retail, from major multiples to farm shops. “We have worked closely with EVG for over 20 years. They focus on the packing and marketing and we focus on the growing... .it’s as simple as that!’’

Moving forward In November 2015, the business featured on BBC1’s My Life on a Plate with chef Brian Turner, and in January 2016 BBC1’s Countryfile came to

take a look at the company’s LED lights and winter production. Recently Laura Holt was on BBC Radio 4’s Farming Today about technology and investment in Horticulture. Later this year, BBC1’s Rip Off Britain will be shown interviewing Rick Holt about the recent produce shortage. While plans to date have focused on ways of cutting costs and upgrading the various sites, the expectation is that there will be further expansion in the near future, with a possible new site on the cards. As always, Laura and Rick will be supported by the next generation of the family business – daughter Felicity and son Roly, both directors of the company. Meanwhile, with the second biomass boiler in operation and the trials of the installation behind them, the family can look forward to enjoying the fruits of their labour over the year ahead.

R&L Holt Sandylands Nurseries, Offenham Cross, Evesham, WR11 8RB Tel: 01386 761816 Email: sandylands@randlholt.co.uk www.randlholt.co.uk

May/June 2017 Produce News

13

Food & Drink News May/June 2017  

Check out the new look Food & Drink News now available on issuu. Including the latest industry news, focusses and features.

Read more
Read more
Similar to
Popular now
Just for you